Cream of Broccoli Soup

This recipe can be made quickly if Part 1 and Part 2 are being accomplished at the same time.  I often use leftover steamed broccoli and carrots.  Makes 2 quarts.

Part 1

Wash and chop: 4 c. fresh broccoli

                                    1 c. fresh carrots

Place broccoli and carrots in a saucepan and cover with water.  Bring to a boil then lower the heat and simmer.  After the vegetables are very tender, drain very well.

Part 2

In a sauce pan melt:                               6 T. butter or margarine

Add and sauté until tender:                      ½ c. chopped onion

Stir in (to form a smooth paste):            6 T. Flour

Gradually add (stirring constantly):            3 c. chicken broth

                                                                        2 c. milk

Bring to a boil and stir for 1 min.

Add:                                                             1 T. fresh parsley or 2 t. dried

                                                                        1 t. onion salt

                                                                        ½ t. garlic powder

                                                                        ½ t. salt

Reduce heat and add drained, tender vegetables. Simmer on low to heat through.