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Cream of Broccoli Soup

2 cups chopped fresh broccoli
1/2 cup water
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon flour
1 1/2 cups vegetable broth
1 (2 1/2-ounce) can of sliced mushrooms
4 cups milk
Salt and freshly ground pepper to taste
1/8 teaspoon dried tarragon
1/8 teaspoon garlic powder

1. Cook broccoli in 1-inch of salted water for 6 minutes; do not drain.
2. In a Dutch oven, saute the onion and celery until softened. Stir in the flour and cook for 1 minute. Slowly add the vegetable broth, stirring constantly until mixture begins to thicken. Add the broccoli with cooking water and simmer for 5 minutes.
3. Puree in blender in small batches until smooth (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!). Return to pot and add mushrooms, milk and seasonings. Heat slowly until hot, but do not boil.

Makes 4 to 6 servings.