2 cups broccoli stems
1 chopped medium onion
1½ cups chicken or vegetable broth
½ teaspoon dried, crushed thyme
Dash garlic powder
1 small bay leaf
2 tablespoons butter or butter substitute
2 tablespoons all-purpose or white-wheat flour
½ teaspoon salt
1 cup skim milk
Dash of pepper
Combine broccoli, chopped onion, broth, thyme, garlic powder and bay leaf in a saucepan and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat.
Remove bay leaf. Place half the vegetable mixture into a blender. Cover and blend 30 to 60 seconds or until smooth. Pour into a bowl. Repeat with remaining vegetable mixture.
Rinse pan and use it to melt the butter. Blend in flour, salt and pepper. And the milk all at once. Cook and stir until mixture thickens and is bubbly. Stir in blended vegetable mixture. Cook and stir until soup is blended through.
Season to taste with additional salt and pepper. Serves three or four.
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