¼ c. butter
1 c. chopped onion
¼ c. flour
3 c. milk
10 oz. frozen chopped broccoli
6 ½ oz. can tuna, drained
2 T. chopped chives
1 ½ t. salt
½ t. celery salt
1 c. sour cream
In large saucepan melt butter. Sauté onions until tender, about 5 min. Stir in flour. Gradually add milk. Cook over low heat, stirring constantly, until soup bubbles and thickens. Add broccoli, tuna, chives, salt and celery salt. Simmer, covered, 5 min. until broccoli is tender, but still crisp. Beat in sour cream. Heat, but do not boil.
Source: Margo's mother
Prepared by: Margo for the March 2001 meeting.