Cream of Broccoli soup

Ingredients:

• 6 tablespoons butter or coconut oil
• 2/3 cup flour
• 2 tablespoons butter or coconut oil
• 1/4 cup chopped onion
• 4 cups broccoli florets, cut into bite sized pieces ( fresh or frozen)
• 6 cups chicken broth made with Fenwood Farm chicken bones
• 3/4 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
2. In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
3. Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
4. You can substitute cauliflower or broccoflower in place of the broccoli.