1 lb. butter
2 c. diced onions
1 1/2 c. diced celery
1 1/2 c. diced carrots
2 gal. chicken stock
6 c. diced broccoli
Salt, pepper, thyme, basil, bay leaves
1 1/2 qts. heavy cream
Roux - equal parts flour & butter

Melt butter in heavy saucepan. Saute onion, celery, carrots for 3 to 4 minutes. Add diced broccoli and cook until al dente. Add stock, seasonings and cream. Heat to boiling - thicken with roux. Check and correct seasonings.