Broccoli Soup

From the kitchen of: Dawn Corbin
½ c. chopped onions
¼ c. chopped celery
¼ c. water
½ tsp. thyme (ground or whole)
1½ c. chicken broth or 1½ c. water and 2 Tbsp. instant chicken bouillon
1 pkg. frozen chopped broccoli or 1 small head fresh broccoli, cut up
4 Tbsp. butter
4 Tbsp. flour
2 c. milk

Puree onions, celery, and water in blender. Put into saucepan with thyme and chicken broth. Cook broccoli in this liquid; do not drain. Set aside.

In three quart saucepan, melt butter. In blender, mix flour and milk; add to melted butter. Stirring constantly, bring to a boil; cook until thick and bubbly. Stir in broccoli mixture. Serve warm or chilled.