Best Broccoli Soup

Source: The Old Farmer’s Almanac

Yield: 8 servings


  • Milk: 2 Cups
  • Chicken broth: 3 Cups
  • Flour: 6 Tablespoons
  • Butter or margarine: 6 Tablespoons
  • Finely chopped onion: 1 Cups
  • Rib of celery, chopped: 1 Each
  • Chopped carrots: 1 Cups
  • Chopped fresh broccoli: 1 1/2 Pounds
  • Water: 2 Cups
  • Dried parsley: 1 Teaspoons
  • Salt: 1 Teaspoons
  • Thyme: 1/4 Teaspoons
  • =Instructions=

In Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2-3 minutes. 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 boil; boil and stir 1 minute.
Add vegetables. Stir in parsley, salt and thyme. Reduce heat; cover and simmer for 30-40 minutes until vegetables are tender and flavors are combined.