2 lbs. broccoli
3 (14 1/2 oz.) cans Swanson Chicken Broth
4 or 5 celery ribs
1 med. or sm. onion
1/2 lb. fresh mushrooms
1 pt. half and half cream
Butter & flour

Wash broccoli and cut flowerettes off and set flowerettes in refrigerator until later. Peel the broccoli stems (throw peel away). Cut the peeled broccoli stems into small chunks. In a large pot cook the cut stems with 1 can of the clear chicken broth for 25 to 30 minutes on low.

While stems are cooking, cut up celery and onion, put in pan with butter and saute until soft. Then, add 3 or 4 tablespoons butter and saute until soft. Then add 3 or 4 tablespoons flour to celery and onion and butter to make thick; set aside.

When cut stems are cooled down, put in blender and blend until creamy. In another large pan, heat up half and half. In original pot add the other 2 cans of broth, plus flowerettes and bring to boil. Add creamy broccoli mix. Then add the celery and onion mixture, add the scalded cream also. Mix and stir this up until boiling then put on low heat. Cook mushrooms in butter until browned and add to the soup.