Cream Of Broccoli Soup

• 2 large bunches broccoli
• 1 large onion, chopped
• 4 c. water
• 6 tsp. chicken bouillon
• 2 cloves garlic, minced
• 1 tsp. thyme
• 6 Tbsp. butter
• 6 Tbsp. flour
• 3 c. half and half
• pepper to taste

1. Cut flowerets from broccoli.
2. Peel broccoli stems and dice. Bring to boil water, broccoli, onion, bouillon, garlic and thyme. Simmer about 15 minutes or until tender.
3. Cool slightly.
4. Puree all but about 2 cups of broccoli mixture.
5. Melt butter in different saucepan over medium heat.
6. Stir in flour.
7. Cook 2 minutes, stirring constantly.
8. Add pepper and half and half.
9. Cook until thickened.
10. Add to broccoli puree.
11. Add reserved cooked broccoli mixture.
12. Serve hot.
13. Serves about 8. Can be frozen for later. Enjoy!

bunches broccoli, onion, water, chicken bouillon, garlic, thyme, butter, flour, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224124 (may not work)