Cream of Broccoli Soup

Bev B.

1/2 C minced onion
1 TBS margarine
TBS all-purpose flour
1 can (10 1/2 ounces) low sodium chicken broth
1 C skim milk
1 pkg (10 ounces) frozen, chopped broccoli
1/2 tsp tarragon, crushed
1/4 tsp garlic powder
black pepper to taste
1/4 tsp ground thyme


Saute onion in margarine over high heat in saucepan, about 3 minutes or until soft.  Add flour and cook stirring constantly, 1 minute.  Gradually add chicken broth, stirring until well blended.  Add broccoli, tarragon, garlic powder, thyme and black pepper.  Bring to a boil.


Reduce heat, cover and simmer 15 minutes or until broccoli is tender.  Add milk and simmer, uncovered, 5 minutes.  Add 1/4 at a time blender container and blend at medium speed until smooth.  Return to saucepan and simmer till heated through.  Makes four 1-cup servings.