2 tablespoons margarine
1 onion, chopped
1 can of cream of celery soup
2 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
DIRECTIONS
Melt 2 tablespoons butter in medium sized stock pot, and saute onion until tender.
Add broccoli, can of soup (with one full can of water) and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
DIRECTIONS
Melt 2 tablespoons butter in medium sized stock pot, and saute onion until tender.
Add broccoli, can of soup (with one full can of water) and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
This soup is hearty and delicious, and is just as good heated up the next day!
My family gives this recipe five stars hands down!!
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