Cream Of Broccoli Soup

• 1/4 c. margarine
• 6 Tbsp. flour
• 1 qt. chicken stock
• 1 1/2 lb. broccoli, chopped, fresh or frozen
• 1/2 medium sized onion, sauteed
• 1/2 tsp. salt
• 1/4 tsp. onion salt
• 1/4 tsp. garlic puree
• 1/4 tsp. basil
• 1/4 tsp. sage
• 1/4 tsp. thyme
• Dash of Tabasco
• 1 bay leaf
• 3/4 tsp. white pepper
• 2 c. milk
• 1 c. buttermilk
• 1/2 c. heavy cream
• 2 Tbsp. sour cream
• 1/4 c. butter, melted

1. Melt margarine in a small saucepan and add flour to make a thick, but still pourable roux.
2. In large pot, bring stock to a boil.
3. Add broccoli and simmer until almost done.
4. Add sauteed onion and seasonings.
5. Simmer until vegetables are tender. Thicken soup by slowly adding roux, stirring constantly.
6. Soup should be of a thick consistency.
7. Heat milk, cream and buttermilk in separate saucepan and add slowly to the soup, stirring constantly.
8. Soup should be very hot, but not boiling.
9. Be careful not to scorch the bottom.
10. Turn heat off and stir in sour cream and butter.
11. Serves 4-6.

margarine, flour, chicken stock, broccoli, onion, salt, onion salt, garlic puree, basil, sage, thyme, bay leaf, white pepper, milk, buttermilk, heavy cream, sour cream, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97919 (may not work)