2 c. water
4 c. 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. minced parsley
1 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. salt

In Dutch oven, bring water to boil. Add broccoli, celery and carrots. Boil 2-3 minutes, drain and set aside. In same kettle, sauté onion in butter until tender. Stir in flour to make paste. Gradually add broth and milk, stirring constantly. Boil and stir 1 minute. Add reserved vegetables and remaining ingredients. Reduce heat, cover and simmer 30 to 40 minutes until vegetables are tender.

Makes 6 to 8 servings.