1 med. head broccoli, chopped fine
1 sm. onion, chopped fine
2 stalks celery, chopped fine
1 tsp. celery salt
1 tsp. salt
1 tsp. white pepper
1 (48 oz.) can chicken broth (clear)

ROUX:

1/2 lb. butter
3/4 c. flour
16 oz. milk

Combine all ingredients in large pot. Then prepare roux by melting butter in pan, slowly add flour, cook 5 minutes, stirring constantly. Add roux to soup and lastly add milk to soup and serve. This is a family favorite.