Description
Creamy and comforting, this is not your heavy-laden broccoli/cheese soup!
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Directions
Bring 2 cups of water to a boil in a large Dutch oven. Add the broccoli, celery and carrots. Simmer for 2-3 minutes or until crisp-tender. Drain and set aside.
In the same pot, sauce the onion in the butter until tender. Stir in the flour to form a smooth paste. Gradually stir in the broth and milk until smooth. Bring to a boil and cook for 1 minute or until thickened. Add the cheese if desired.
Stir in the reserved vegetables and remaining ingredients. Reduce heat, stirring occasionally for 15 minutes or until veggies are tender.
(I added a bit more chicken broth and milk to thin the soup out a bit.)
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Ingredients
 2 cups water
4 cups fresh broccoli
1 cup chopped celery
1 cup sliced carrots
1/2 cup chopped onion
6 T. butter
6 T. flour
3 cups chicken broth
2 cups milk
1 T. fresh minced parsley
1 tsp. onion salt
1/2 tsp. garlic powder
(1-2 cups grated cheddar cheese) optional
Pepper and salt to taste
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