1 1/2 bunches broccoli
2 ribs celery
6 tbsp. butter
1 med. leek
1 sm. onion, chopped
1 1/2 c. sliced mushrooms
2 tbsp. flour
5 c. chicken broth
1 1/2 tsp. salt
1/4 tsp. ground pepper
Pinch nutmeg
3/4 c. milk
1 c. heavy or whipping cream
Grated peel of 1 lemon

Separate broccoli florets from stems. Measure 2 cups florets, set aside and reserve for garnish. Shred broccoli stems and celery in food processor.

In 5 quart Dutch oven, melt butter, add broccoli stems, celery, remaining florets, onion, leek and mushrooms; saute 7 minutes. Sprinkle with flour; cook 3 minutes longer, stirring occasionally. Add chicken broth, salt, pepper, nutmeg and milk. Simmer 25 minutes. Puree in batches in blender or food processor until smooth. Return to Dutch oven over low heat; add cream, reserved 2 cups broccoli florets and grated lemon peel. Simmer 7 minutes. Taste for seasoning. Makes 7 1/2 cups. 95 calories per 1/2 cup.