1 lg. bunch broccoli (3 lg. stalks), chopped (Use only the most tender part of the stem.)
8 tbsp. (real) butter
1 1/2 c. onion, chopped (1 lg. onion)
3 stalks celery
8 tbsp. all-purpose flour
3 cans Campbell's chicken broth
1 (12 oz.) can Carnation evaporated milk
2% milk (enough to make 8 cups of liquid when broth & evaporated milk are combined)
1 tbsp. dry Lipton's onion soup mix
1/2 tsp. lemon pepper (or more)
3/4 tsp. dry dill weed
1/2 tsp. celery seed
1 1/2 c. med. Cheddar cheese
1 heaping tbsp. Parmesan cheese, grated
1 heaping tbsp. (real) mayonnaise

Steam or microwave chopped broccoli until done, but still bright green.

In a large Dutch oven or heavy soup pot, melt butter, and add onion and celery. Cook until onion is transparent. Add flour and cook over medium-low heat for 5 minutes, stirring constantly.

Measure undiluted chicken broth and evaporated milk in 1/2 gallon container. Add enough 2% milk to fill container. Add dry onion soup to liquid. Add this liquid to butter mixture in pot and cook until thickened, stirring constantly.

While stirring and cooking the above mixture, add lemon pepper, dill and celery seed.

When mixture has thickened, add cooked and chopped broccoli, grated Cheddar cheese, Parmesan cheese and mayonnaise. Stir well.

Taste and add more to the above seasonings, if desired.

Lower heat to "just barely on, " cover pot and "steam" for 5 minutes, stirring occasionally. Do not let soup boil or stick to bottom of pot. Serve and enjoy. May be frozen in plastic containers. Thaw before reheating. Makes 3/4 gallon.