6 T margarine
4 T flour
4 c milk
2 c chicken broth
1/2 t salt
1 c chopped onion
1/4 t pepper
1/4 c chopped green onion
4 T and half or canned milk

Melt 2 T margarine in top of double boiler. Add flour, mix well. Add milk and chicken stock. Beat and blend. Saute onions and 4 T margarine for 3 minutes. Add to Soup. Cook for 15 minutes. Add salt, pepper, green onions and cream.

Serve Source: Margaret Glass