4 c. broccoli (chopped)
1 lg. onion, chopped
3 lg. carrots, grated
1 c. diced celery
1 stick butter
2 (10 oz.) cans cream of chicken soup
4 soup cans water with 40 oz.
1 (12 oz.) can evaporated milk
Pepper to taste

In an electric skillet saute the vegetables in the butter until semi done. Stir and do not allow the vegetables to brown. When vegetables are semi down add 2 (10 ounce) cans of cream of chicken soup, 40 ounces of water. Allow soup and vegetables to simmer until smooth and bubbly (10 to 15 minutes).

Turn heat off and add 1 (12 ounce) can of evaporated milk, stir into soup mix. Do not allow soup to boil or cook after adding milk. Add pepper to taste. Serve immediately.