| 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.
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