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
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.