2 cans College Inn Chicken Broth (or 6 c. of your own chicken stock)
4 cans water
1 head broccoli - you can serve the flowers for dinner, and use just the stalk for the soup
1 lg. onion, diced
1 carrot
Salt, pepper, garlic powder, to taste

Simmer all vegetables gently for 1 hour, or until broccoli is very soft in a covered pot. Remove cooked vegetables from broth. Blend until smooth in a blender or food processor, and return to the stock.

Season creamed broccoli with salt, pepper and garlic and warm it well in open pot.

Just before serving, 1 tablespoon butter and a dash of milk can be added, if desired. Serve with croutons and enjoy!