1/4 cup butter
1/2 cup {minced onion}
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup {chicken stock}
2  cans (14 1/2- ounce each) Italian plum tomatoes, juice reserved
1 tablespoon honey
2 tablespoons minced {parsley}
1 teaspoon {dill weed}
1 teaspoon dried {basil}
1/4 teaspoon dried {marjoram}
1  {bay leaf}
 {salt} to taste
 {pepper} to taste

Melt butter in pan. Add onions and saute until transparent. Lower heat. Add flour and cook, stirring constantly. Add milk and chicken stock. Whisk until smooth and thick. Puree tomatoes in blender. Add puree, including juice, to sauce mixture and mix. Add remaining ingredients and simmer for 45 minutes, stirring frequently. Remember to remove bay leaf before serving.