Melt margarine in saucepan. Stir in flour, salt and pepper until blended. Gradually add chicken broth, stirring over medium heat until the mixture thickens. Add milk and stir until smooth. Pour dry milk into blender, add five broccoli spears, blend until smooth, and then add to the cooked mixture. Chop remaining broccoli and add to soup. Simmer for five minutes and serve.

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