Cream of Broccoli Soup

1  lb.		Broccoli
4  cups		Chicken Broth
1/4  cup		Margarine
1/4  cup		Flour
12  ounces		evaporated milk
1/2  teaspoon		salt
1/8  teaspoon		pepper
1/2  cup		Chopped Yellow Onion

Tip: For nutritional information on all the ingredients in Cream of Broccoli Soup just click on each ingredient name. Then adjust the serving size for any Cream of Broccoli Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1)In a medium skillet over medium high heat, saute the Broccoli Florets and onion in 1 cup of the broth for about 7 minutes, or until tender.
2)In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 3 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.
3)Add the evaporated milk, salt, pepper and cooked Broccoli Florets with liquid. Stir well and heat thoroughly. Serve hot and enjoy!