Total Time: approx. 1 hr

4-6 Servings

Ingredients

• 6 tablespoons butter
• 2⁄3 cup flour
• 2 tablespoons butter
• 1⁄4 cup chopped onion
• 4 cups broccoli florets, cut into bite sized pieces
• 6 cups chicken broth
• 3⁄4 cup half-and-half
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• *Optional – Grated parmesan, cheddar or Cojita cheese

Directions

1. In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
2. In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
3. Lastly, add in the salt, pepper, and half & half. Heat through and serve hot.

*Optional: add grated parmesan, Cojita or cheddar cheese on top. The soup will thicken upon standing. Great served with warm bread or cornbread.