ABIGAIL’S CREAM OF BROCCOLI SOUP

2 (14 ½ oz.) cans chicken broth
1 bay leaf
1 ½ lb frozen broccoli thawed

ROUX:
1 ½ sticks of margarine
6 c.of milk
2 tbsp. grated onion
1 tsp salt
1 c. flour
Pinch pepper

Combine broth, bay leaf and broccoli in large soup pan. Cook mixture until broccoli is tender. Take out bay leaf. Divide mixture in half. Put half of broccoli mixture in blender and blend on medium speed until smooth. Melt margarine; add onion and sauté. Slowly add flour to make roux; stir continuously. Add milk, salt, and pepper to roux. Add both broccoli mixture and the other half that was blended. Heat until hot; do not boil. Yield: 8 to 10 cups.