Creamy Broccoli Soup (Volumetrics)

• 2 tablespoons butter
• 3/4 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 teaspoon dry mustard
• white pepper
• 2 cups nonfat milk
• 2 cups chicken stock (use vegetable broth for vegan version)
• 4 cups chopped broccoli florets
• 1 1/2 - 2 teaspoons fresh tarragon

1. Melt the butter in a 4 to 5 quart pan over medium heat. Add the onions and sweat them, stirring occasionally, 5 minutes.
2. Raise the heat to medium-high and stir in the flour, mustard, and pepper and cook 2 minutes. Reduce heat to medium, add the milk and stock and cook, stirring frequently, 8 minutes. Add the broccoli and simmer 6 minutes, stirring frequently. Remove from heat, puree 2 cups of soup in a blender, and return pureed soup to pot. Reheat, stirring occasionally, about 2 minutes.

butter, onion, flour, mustard, white pepper, nonfat milk, chicken stock, broccoli florets, tarragon

Taken from www.food.com/recipe/creamy-broccoli-soup-volumetrics-500549 (may not work)