1/4 lb. butter
1 med. onion, finely chopped
12 oz. (3 stalks) broccoli with stems trimmed off, finely chopped
6 tbsp. flour
4-5 tsp. chicken bouillon granules
1 bay leaf
1/8 tsp. black pepper
8 oz. light cream
4 c. water

Over medium heat: melt butter in a large skillet (be careful not to brown). Add onions and saute until soft. Add broccoli and saute until broccoli is soft. Remove pan from heat.

Add flour and chicken bouillon granules. Mix together with a fork, forming a paste. Return to medium heat, add water, stirring constantly until mixture thickens and boils. Reduce heat and simmer, adding bay leaf and pepper. Simmer for 5 minutes. Slowly add cream, stirring constantly until smooth. Remove from heat and serve.