• 4 Tablespoons margarine
• 4 heaping Tablespoons of flour
• 1 quart chicken broth
• 1 16-ounce bag frozen broccoli
• 1/2 cup of milk or one can of evaporated milk
• Shredded cheddar or swiss cheese

Melt margarine in a 4 quart sauce pan over medium heat. Add one heaping Tablespoon of flour at a time, mixing each thoroughly with the margarine. Stir continuously for 7 to 10 minutes until roux smells toasty and appears almost crumbly.

Gradually add chicken broth, stirring continuously until the roux is thoroughly dissolved. Add broccoli and simmer over low heat, stirring often, until broccoli is fully cooked. Remove from heat and add milk. Return to head and simmer until soup thickens. If it becomes too thick, thin with additional chicken broth. Top with shredded cheese and serve.