2 c. water
4 c. chopped fresh broccoli
1 c. chopped celery
1 c. chopped carrots
1/2 c. chopped onion
6 tbsp. butter
6 tbsp. flour
3 c. chicken broth
2 c. milk
1 tbsp. parsley
1 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. salt

In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2 to 3 minutes. Drain; set vegetables aside.

In the same kettle, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer 30 to 40 minutes or until vegetables are tender.