Ingredients 2 cups water 4 cups broccoli, chopped, fresh 1 cup celery, chopped 1 cup carrots, chopped 1/2 cup onion, chopped 6 tablespoons butter, or margarine 6 tablespoons flour, all-purpose 3 cups chicken broth 2 cups milk 1 tablespoon parsley, fresh, minced 1 teaspoon onion salt 1/2 teaspoon garlic powder 1/2 teaspoon salt Directions: 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.