1/4 lb. butter
6 tbsp. flour
1 qt. vegetable stock or chicken broth
1 1/2 lbs. broccoli, chopped
1/2 med. onion, sauteed
1 bay leaf
1/2 tsp. salt
3/4 tsp. white pepper
1/4 tsp. onion salt
Pinch of garlic puree
Pinch of basil
Pinch of sage
Pinch of thyme
Dash of Tabasco
2 c. milk
1/2 c. heavy cream
1 c. buttermilk
2 tbsp. sour cream
1/4 lb. butter, melted

Melt butter in small saucepan and add flour to thicken, but still pourable. In large pot, bring stock to boil. Add broccoli and simmer until almost done. Add sauteed onion and seasonings. Simmer until vegetables are tender. Thicken soup by slowly adding roux, stirring constantly. Should have thick consistency.

Heat milk, cream, and buttermilk in separate saucepan and add slowly to soup, stirring constantly. Soup should be hot but not boiling. Don't scorch! Turn off heat and stir in sour cream and butter. Makes 4-6 servings.