46 oz. College Inn chicken broth
1 bunch fresh broccoli
2 stalks celery, diced
2 carrots, diced
1 c. light cream
1 tsp. salt
1 tsp. Worcestershire sauce
2 tbsp. cornstarch (dissolved in 1/2 c. water to use as thickener, flour based thickener can also be used)

Clean and cut broccoli into 1 inch pieces. Combine broccoli, celery, carrots, salt and broth in a 4 quart pot. Cover and cook on low until vegetables are soft (about 45 minutes). Puree mixture in blender or mash in pot with potato masher depending on desired consistency.

Let mixture cool about 10 minutes, then add the cornstarch and water thickener. Bring to boil and stir to prevent lumps. Let mixture cool 10 minutes, then add cream and Worcestershire sauce. Heat through. Serves 6.