3/4 lb. butter
2 lg. finely chopped onions
1 1/2 c. flour
3 tbsp. salt
1 tsp. pepper
2 gallons hot milk
1 qt. chicken broth

Melt butter and finely chopped onions. Saute until tender and add flour, salt and pepper, stirring until blended. Add hot milk, stir while adding. Cook until thickened. Add chicken broth.

To make a variety of soups use as follows:

Broccoli: 6 lbs. cooked, chopped broccoli

Celery: 1 1/2 lbs. cooked, chopped celery

Mushroom: 2 lbs. sliced & sauteed mushrooms

Potato: 12 lbs. cooked, diced potatoes, 1 lb. fried bacon

Spinach: 3 qts. chopped frozen spinach

Corn: 8 c. corn, 1 green pepper, diced & sauteed, 1 lb. fried, diced bacon.