Cream Of Broccoli Soup

1/4 cup butter or margarine
1/2 cup diced onions
1/2 cup diced celery
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
2 cloves garlic
1/4 cup all-purpose flour
10 cups chicken broth
1 small bunch (approximately 1 1/2 pounds) broccoli, chopped
2 cups powdered dairy creamer
Salt to taste

In a large soup pot over medium-high heat, melt butter or margarine. Add onion, celery, thyme, oregano, basil, and garlic; saute' 10 minutes or until vegetables are soft. Reduce heat to low; add flour and cook, stirring constantly, until flour is absorbed and rolls easily from edge of pan.

Add chicken broth to veetables and stir until all flour is dissolved. Simmer for at least 30 minutes. Add broccoli and simmer another 20 minutes; stir in dairy creamer and salt. Remove from heat and serve in soup bowls.

Makes 6 to 8 servings.