Experimental Broccoli Soup

**UPDATED** Celery salt was the key ingredient! I figured it out and oh man does this soup ever kick serious butt.

2 cups fresh broccoli, chopped *

1.5 c chopped white mushrooms

1 red bell pepper, diced

2 potatoes, diced

1 onion, chopped

2 cloves garlic, chopped

1.5 c milk

1 c vegetable stock

dash lemon juice

1/2 tsp thyme

1 tsp celery salt

2 tbs fresh snipped parsley

salt and pepper to taste

2 tbs butter

cornstarch

* florets and stems

1. Sautee onion and garlic in butter until soft.

2. Add vegetable stock, milk, and all vegetables. Simmer for 20 minutes or until veggies and potatoes are soft.

3. Add parsley and seasoning and turn heat to med-high.

4. Add cornstarch (between 1.5 and 2 tsp, I'm guessing) and stir vigorously to thicken.

5. Add lemon juice. Bring to a rapid boil and boil stirring constantly for 10-15 minutes to reduce liquid.

To make this broccoli cheese soup, you just have to add cup or so of shredded cheese after you turn off the heat and stir it in until it melts. Swiss would be good.