5 c. fresh chicken stock
1 1/2 (10 oz.) frozen broccoli, unthawed
1 sm. onion, cut in chunks
1 bay leaf
1/4 c. butter
5 tbsp. flour
2 c. evaporated milk
1 tsp. salt
1 tsp. onion salt

Combine broccoli, onion and bay leaf with chicken stock in large pot. Cover and cook over medium heat for 20 minutes or until vegetables are tender. Melt butter in skillet; blend in flour and stir over low heat for 8-10 minutes. Do not brown. Gradually blend into vegetable stock mixture. Add milk, onion salt and salt. Heat but do not boil. Makes 8 servings.