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Cream of Broccoli Soup
2 tsp. chopped onion
3 tsp. butter or margarine
3 tsp. flour
1 1/2 tsp. salt
3 cups milk
3 cups chicken broth
3 chicken bouillon cubes dissolved in 3 cups boiling water
10 oz pkg. frozen chopped broccoli, slightly thawed
2 cups carrots, sliced
pepper
In large saucepan, saute onion and butter until tender. With a
whisk, stir in flour and salt. Gradually add milk, chicken broth,
and bouillon cubes, stirring constantly; bring to a boil. Add
broccoli and carrots. Cook over low heat (do not boil), stirring
occasionally, about 25 minutes until carrots are tender. Add pepper
to taste. Serve hot.
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Cream Broccoli 16