Cream of Broccoli Soup  (provided by Lorraine Sower)

4 cups broccoli, cut up (fresh or frozen)
2 cups chicken broth, homemade or canned
4 T butter or margarine
4 T flour
1 cup light cream (half and half)
2/3 cup milk
1 can undiluted cream of mushroom soup
salt & pepper to taste

In a saucepan over medium-high heat, cook until tender the broccoli in the chicken broth. Drain the broth and reserve both broccoli and broth in separate containers so the broccoli does not become overcooked.

In soup pot over medium-high heat, melt the butter and then blend in the flour, stirring constantly. Slowly add the cream, milk and mushroom soup. Reduce heat to simmer and add reserved broccoli and broth, then add salt and pepper to taste. Simmer an additional 10 minutes, stirring often.

Makes five servings and can be doubled. This is a thick soup that does not thin out after it has cooled.