1 sm. onion
3 tbsp. butter
3 tbsp. flour
3 c. milk
2 c. finely chopped or pureed, cooked spinach
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. rosemary or basil (opt.)

Saute onion in butter in saucepan. When clear, but not brown. Add the flour. Stir in the milk slowly and any liquid from the spinach. When slightly thickened, add the spinach and salt and pepper and rosemary and basil. Heat.

Substitute broccoli or a package of "California Blend" frozen vegetables or cauliflower for the spinach. Serves 4 to 6.