5 c. chicken broth (40 to 48 oz.)
1 (10 oz.) frozen chopped broccoli (unthawed)
1 sm. onion, chopped
1/4 c. butter
5 tbsp. flour
2 c. evaporated milk
1 tsp. onion salt
1 bay leaf

Combine and cook broccoli, onion and bay leaf with chicken broth (or stock) in large pot. Cover and cook over medium heat for about 15-20 minutes until vegetables are tender.

Meanwhile, melt butter in pan. Add flour and blend in over low heat for about 8 minutes. Do not brown. Gradually add to vegetables and stir. Add milk and onion salt. Heat but do not boil. Makes 8 servings. Very easy to double.