/ Cream Soups
broccoli, fresh and chopped
parsley, fresh minced
1In a dutch oven or soup kettle, bring water to a boil; add broccoli, celery and carrots and boil 2-3 minutes.
2Drain; set vegetables aside.
3In the same kettle, saute onion in butter until tender; stir in flour to form a smooth paste.
4Gradually add the broth and milk, stirring constantly.
5Bring to a boil; boil and stir for 1 minute.
6Add vegetables and remaining ingredients.
7Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.