Broccoli Soup

1 cube butter
2 bunches of broccoli
1 ½ onion
4-5 stalks celery
3 cloves garlic
½ c g/f flour
1 can evaporated milk
Nonfat milk to equal 4 cups when added to evaporated milk (nearly 3 cups)
1 tsp salt
1 tsp pepper
1 tsp thyme
4 cups chicken broth

Cut broccoli and steam it. Melt butter in large sauce pan. Sauté chopped onion, celery, garlic and spices until tender. Wisk in gluten free flour slowly. Next, slowly add milk mixture. Finally, add chicken broth and broccoli.