Broccoli Cream Soup

• 9 cups fresh broccoli florets
• 4 cups chicken broth
• 1 medium onion, chopped
• 8 tablespoons butter, divided
• 1 bay leaf
• 3/4 teaspoon salt
• 3/4 teaspoon white pepper
• 1/4 teaspoon onion salt
• 1/4 teaspoon garlic salt
• Pinch each dried basil, thyme and rubbed sage
• Dash hot pepper sauce
• 7 tablespoons all-purpose flour
• 2 cups milk
• 1 cup buttermilk
• 1/2 cup heavy whipping cream

1. In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes.
2. In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.

fresh broccoli florets, chicken broth, onion, butter, bay leaf, salt, white pepper, onion salt, garlic salt, basil, hot pepper, flour, milk, buttermilk, heavy whipping cream

Taken from www.tasteofhome.com/recipes/broccoli-cream-soup/ (may not work)