5 c. fresh chicken stock
1 (10 oz.) pkg. chopped broccoli, unthawed
1 sm. onion, cut in chunks
1 bay leaf
1/4 c. butter
5 tbsp. flour
2 c. Carnation evaporated milk or 2 c. light cream
1 tsp. onion salt
1 tsp. salt

Combine broccoli, onion and bay leaf with chicken stock in large pot. Cover and cook over medium heat for 20 minutes. Then melt butter in a heavy skillet. Blend in flour and stir over low heat for 8 to 10 minutes. Do not brown. Gradually blend into vegetable stock mixture. Then add milk or cream, onion salt and salt. Heat - do not boil.