Cream Of Broccoli Soup

• 6 oz. finely chopped onions
• 10 Tbsp. flour
• 1 tsp. celery salt
• 1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained or equal fresh steamed until just tender and chopped
• 1/4 c. butter or margarine
• 6 c. chicken broth or bouillon (Herb-Ox packets)
• 1 c. cream or half and half or evaporated milk or combination to equal 1 c.
• freshly ground pepper to taste

1. Saute onions in the 1/4 cup butter until tender, but not brown in large soup pot.
2. Blend in flour to make a pasty substance. Gradually add chicken broth or bouillon to flour mixture stirring out lumps.
3. Bring to a boil.
4. Add salt, broccoli and cream.
5. Cook and stir about 30 minutes.
6. Freeze or refrigerate until serving time.
7. This soup is better the second day.

onions, flour, celery salt, broccoli, butter, chicken broth, cream, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270582 (may not work)