1 bunch fresh broccoli or 2 (10 oz.) pkg. frozen broccoli
3 c. chicken stock
1/2 c. chopped onion
4 tbsp. butter
5 tbsp. flour
1 pt. half & half cream

Cook broccoli in stock with onion until soft. Place in blender and blend quickly. Make a roux using butter and flour. Cook 3 minutes, stirring constantly. Add broccoli and stock to roux. To avoid lumps, stir constantly until thickened. Thin to preferred consistency with cream. Add seasonings.