5 c. chicken stock
1 1/2 c. or 10 oz. pkg. frozen chopped broccoli
1 sm. onion, cubed
1 bay leaf
1/4 c. butter
5 tbsp. butter
2 c. Carnation evaporated milk or 2 c. half and half
1 tsp. onion salt
1 tsp. salt
1/2 c. heavy cream, whipped

Combine broccoli, onion and bay leaf with chicken stock in large pot; cover and cook over medium heat 20 minutes, until vegetables are tender. Melt butter in heavy skillet. Blend in flour and stir over low heat 8 to 10 minutes. Do not brown. Gradually blend into vegetables and stock mixture. Add milk and cream, onion salt and salt. Heat, but do not boil.