1 1/2 qts. water with 9 bouillon cubes added
1 bunch fresh broccoli, chopped
1 c. chopped onions
1/2 c. flour
2 c. half and half
Salt and pepper to taste
1/4 lb. butter

Bring stock to boil. Add broccoli and onion. Reduce heat and simmer 1 hour. Prepare a roux by blending flour with melted butter. Cook over medium heat for 5 minutes, stirring constantly. Add roux to soup, stirring until thick and smooth. Scald half and half. Add to soup. Season to taste.