3 stalks broccoli, clean, peel & chop into lg. pieces
4 stalks celery, diced
1 med. onion, diced
1 carrot, grated
2/3 stick butter
1 (12 oz.) can milnot
3/4 c. Velveeta cheese
4 oz. cream cheese, softened
2 tbsp. parsley
Salt & pepper to taste after cheese has been added

ROUX:

3/4 c. flour
1 stick butter

Melt butter and cook celery, onion and carrot until tender. Then add chopped broccoli, cook until it is tender. Now add milnot, 1 tablespoon roux (see roux below) and water to right consistency. Place Velveeta, cream cheese and 2 cups water in blender and blend until smooth. Pour this into soup. Add parsley, salt and pepper. Heat until just warm.

ROUX: Melt butter in pan, stir in flour and keep stirring and let flour cook for a few minutes. Remove from heat. You can store this in refrigerator. It will set up hard. You can slice off a chunk or grate into soups or stews.