1/4 c. butter
1 c. chopped onion
1/4 c. flour
3 c. milk
1 (10 oz.) pkg. frozen, chopped broccoli
1 (6 1/2 oz.) can tuna, drained
2 tbsp. frozen chopped chives or fresh
1 1/2 tsp. salt
1/2 tsp. celery salt
1 c. sour cream

In large saucepan, saute onions in butter until tender. Stir in flour. Gradually blend in milk.

Cover low heat, stirring constantly until soup bubbles and thickens slightly. Add rest of ingredients except sour cream. Simmer until broccoli is tender. Beat in sour cream. Heat but DO NOT boil. Serves 8.