BEST BROCCOLI SOUP

Here's a creamy, comforting soup that beautifully showcases broccoli. It's a delicious way to eat your vegetables. —Carolyn Weinberg, Custer, Montana

TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:6-8 servings
INGREDIENTS
2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt
METHOD
In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).

Nutritional Facts
1 serving (1 cup) equals 164 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 868 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.

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