Broccoli Soup

2 lg Onions; chopped

1/4 c Butter (or marg.)

2 cn broth (14-1/2 oz ea)

2 pk Frozen chopped broccoli;

- cooked, drained (10 oz ea) 12 oz Evaporated milk

Salt; to taste In a large skillet, saute onions in butter or margarine. Add broth and broccoli; cook, stirring, until heated through and smooth. Add milk and cook until just scalded (do not boil). Serve hot. SOURCE: Country Cooking published by Mississippi Farm Bureau Women, 1987. Contributed by Eudean Welch Typed for you by Nancy Coleman