1 bu. chard, leaves and stems separated
1 1/2 c. chicken or veggie broth
2 Tbsp. butter
1/2 c. milk, sour cream, or vegan
2 Tbsp. flour alternate
Melt the butter in a wide, heavy pan. Add chopped stems & cook ,covered, 3-4 min. Stir in chopped leaves & cook for 3-4 more min. Sprinkle with flour. Stir until blended. Gradually blend in broth & chosen milk option. Cook & stir until slightly thickened. If a smooth green soup is preferred, whirl mixture in a blender to desired consistency. Season to taste with salt and pepper.
Adapted from http://www.cooks.com