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1) Sauté celery and onions in melted marg. 3) prepare vegetable stock
and bring to a boil. 4) Add broccoli and sautéed veggies. Simmer until
broccoli is tender. 5) Wisk together 2 bags of cream soup mix into 1/2
gal warm water until smooth. Blend into larger pot with vegetables and
mix well. CCP- Hold at temp above 135'. Discard leftover soup
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