1 1/2 lb. broccoli florets
1/2 stick butter
1 med. onion, chopped
2 tbsp. flour
2 c. chicken broth
1 c. milk
1 c. half and half
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. hot red pepper sauce
Salt and pepper, to taste

Cook florets in salted water until tender, about 4 minutes; drain. Melt butter in soup pan. Add onion and cook until soft, about 8 minutes. Add flour and stir. Gradually add chicken broth. Slowly bring mixture to a boil; stir. Add remaining ingredients. Return to a slow boil. Season with salt and pepper. Serves 4.