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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch Tasteofhome 1 servings

INGREDIENTS

2 c Water
4 c Chopped fresh broccoli; abou
1 c Chopped celery
1 c Chopped carrots
1/2 c Chopped onion
6 tb Butter or margarine
6 tb All-purpose flour
3 c Chicken broth
2 c Milk
1 tb Minced fresh parsley
1 ts Onion salt
1/2 ts Garlic powder
1/2 ts Salt

INSTRUCTIONS

In a dutch oven or soup kettle, bring water to a boil. Add broccoli,
celery and carrots; boil 2-3 min. Drain; set vegetables aside. In the
same kettle, saute 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 min. Add vegetables
and remaining ingredients. Reduce heat; cover and simmer for 30-40
min. or until vegetables are tender.
Yield: 6-8 servings (2 quarts) This recipe is in the Feb/Mar issue of
Taste of Home magazine From: RVPJ67A David Smith. Formatted by Olivia
Liebermann
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Converted by MM_Buster v2.0l.

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