Broccoli Soup

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Did you get a chance to see my guest post for Pink Senorita last week?  If not, here is a repost:

Nothing says Fall to me like soup.  It gets so stinking hot here, that until November we have a "no soup for you!" rule around the house.  So all of a sudden, come November 1, we have soup every day.  This is my kids FAVORITE recipe in the world.  They would eat it every day if I would make it every day.  But I won't.  Because, I will be honest with you.  It takes a little time.  But it is SO worth it.  Have you ever been to Archibalds Restaurant at Gardner Village in Salt Lake?  It tastes just like that!  But better service.  (I can't stand how snotty that place is.)  And can I note there is no cheese, no cream, and so many veggies!!

Whitney's Broccoli Soup
1 onion, chopped very fine
1 handful baby carrots, chopped
2 stalks of celery chopped
2 stalks of broccoli chopped
3 Tbs bouillon mixed with 6 Cups hot water
1/4 cup butter
3/4 cup flour
2 cups milk
1 cup non-fat evaporated milk

Spray large soup pan with non-stick cooking spray.  Add first 3 chopped veggies and cook on low 5 minutes.

Add broccoli and 2 cups of broth and cook 15 minutes.  Add rest of broth and boil. 5 minutes.  While boiling, melt butter and add flour to make a roux.  (This is my least favorite part, and make sure your kids aren't pulling on your legs while you do it.)  Using a whisk, slowly add the 2 cups milk and cook until think.  It only takes a couple of minutes, but whisk constantly.  Take off heat and whisk in evaporated milk.  Whisk until smooth.  Add to soup and simmer 15 minutes.

Enjoy the best broccoli soup ever!