Broccoli Soup

Broccoli Cream Soup (Mary Brunson)

9 cups fresh broccoli florets
1/4 tsp garlic salt
4 cups chicken broth
pinch of basil, thyme, sage
1 medium onion, chopped
dash hot pepper sauce
8 Tbsp butter or margarine, divided
7 Tbsp flour
1 bay leaf
3/4 tsp salt
3/4 tsp pepper
1/4 tsp onion salt
2 cups milk
1 cup buttermilk
1/2 cup whipping cream


In large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, sauté onion in 2 Tbsp of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. Simmer uncovered, for 5 minutes.

In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard the bay leaf.