4 c. fresh broccoli chopped
4 c. water
1/4 tsp. garlic powder
1/2 c. onion chopped
1/2 tsp. thyme

WHITE SAUCE:

1/4 c. butter
2 1/2-3 c. milk
1/4 c. flour
2 tbsp. chicken soup base

Melt butter in sauce pan over low heat, then blend in flour. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk and soup base. Heat to boiling, stirring constantly. Boil and stir 1 minute. Put 1/2 broccoli and some of white sauce in blender, puree until smooth. Mix puree with remainder of White Sauce and broccoli. Stir until well mixed.

NOTE: Use more or less milk depending on thickness desired. Makes 4-6 servings.