Cream of Broccoli Soup

Cream of Broccoli Soup

1 pound fresh broccoli, cut into 1-inch pieces
1 medium onion, coarsely chopped
2 (10 1/2-ounce) cans condensed chicken broth, undiluted
3/4 cup water
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon garlic powder

Combine first 4 ingredients in a large saucepan; bring to a boil.

Cover, reduce heat, and simmer 8 minutes or until vegetables are
tender; cool.

Pour broccoli mixture into the container of an electric blender.
Process until smooth, stopping once to scrape down sides of
blender. Set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 3 to 5 minutes, stirring constantly, until

Add broccoli mixture; cook over medium heat, stirring constantly, until
mixture is thickened and bubbly. Stir in whipping cream, salt, and garlic powder. Spoon into individual serving bowls.

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