5 c. fresh chicken stock or 5 chicken bouillon cubes in 5 c. water
1 (10 oz.) pkg. frozen, chopped broccoli
1 sm. onion, chopped
1 bay leaf
1/4 c. butter
5 tbsp. flour
2 c. Carnation evaporated milk
1 tsp. onion salt
1 tsp. salt

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