3 (10 oz.) pkgs. frozen chopped broccoli
1 lg. onion, chopped
3 (10 3/4 oz.) cans chicken broth
6 tbsp. butter
6 tbsp. flour
2 c. half and half
Dash mace
1/4 tsp. pepper
2 tsp. salt
1 tsp. garlic powder

Combine first 3 ingredients in large pan. Bring to boil. Reduce heat, cover and cook over medium heat 20 minutes or until tender. Spoon 1/3 of mixture into food processor or electric blender; process until smooth. Repeat procedure with remaining mixture. Pour all of this back into large pan and set aside.

Melt butter in saucepan; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half, cooking over medium heat, stirring constantly. Add seasonings to the white sauce. Slowly add white sauce to broccoli mixture, stirring over medium heat until soup is thickened and bubbly. Reduce heat and simmer until you are ready to serve.

To make cream of spinach soup, use 3 packages frozen chopped spinach instead of broccoli and a dash of nutmeg in place of the mace.