Cream of Broccoli Soup

4 T. butter                                                                2 c. milk

1 medium onion, chopped                                        1/2 tsp. salt

6 T. flour                                                                  1/8 tsp. pepper

3 c. chicken broth                                                     1 1/2 lbs. fresh broccoli

Melt butter in saucepan over medium heat.  Add the onion and sauté for 10 minutes or until golden brown.  While onion is cooking, chop half of the broccoli in a food processor.  Keep mostly flowerets to make a chunkier soup.  Stir in flour and cook for an additional minute.  (If butter gets too thick while adding flour, add some broth also.)  Gradually add broth and broccoli.  Bring to a boil, stirring frequently.  Add milk, salt and pepper, and reheat, stirring occasionally.  Garnish with grated Swiss cheese, if desired. Serves 6