Cream of Broccoli Soup

• 14 cup margarine
• 1 14 lbs chopped fresh broccoli
• 12 cup chopped onion
• 12 teaspoon minced garlic
• 2 cups chicken stock
• 2 cups milk
• 1 tablespoon chicken base
• 2 bay leaves
• 1 pinch grated nutmeg
• 12 cup roux
• 2 cups half-and-half

1. In a 3-quart saucepan melt margarine over medium-high heat.
2. Stir in broccoli, onion, and garlic; cook until onion is tender.
3. Stir in stock, milk, chicken base, bay leaves, and nutmeg; mix well.
4. Stir in roux; continue cooking, stirring constantly, until soup is thickened.
5. Reduce heat to low; simmer 30 minutes.
6. Stir in half-and-half; season to taste with salt and pepper.
7. Remove bay leaves.
8. Cook over low heat until soup is heated through.

margarine, fresh broccoli, onion, garlic, chicken stock, milk, chicken base, bay leaves, nutmeg, roux

Taken from www.food.com/recipe/cream-of-broccoli-soup-520975 (may not work)