3/4 cup butter
3/4 cup flour
2 cups (1 pt) half and half
2 cups milk
1 1/2 teas. salt
1/2 teas. sugar
1 bunch broccoli
2 chicken bullion cubes.
Chop broccoli up into bite size chunks. place in pan and fill with enough water to cover broccoli. Cook covered until tender.
In meantime, melt butter, add flour, blend and cook for one minute on low to medium heat, stirring constantly. (Don't let butter brown.)
Add half and half and milk and stir with a wire wish until smooth and thick.
Add half of broccoli chunks to cream sauce. Ostracize the other half with a little liquid from pan and pour into soup mixture
Add 2 bullion cubes to soup mixture and cook on low heat. Add water from broccoli to soup to make soup desired consistency.
Add salt and pepper to taste.
I got this recipe from my sister-in-law, Christy. It is delicious. I don't like to use the chicken bullion cubes because it has MSG in it. (Sometimes people are allergic to msg) Instead of using the chicken bullion cubes, I'll us Swanson's chicken broth and cook the broccoli in the broth. I'll get the chicken flavor from the Swanson's broth.