1 lb. fresh broccoli
1/2 c. water
5 tbsp. butter
3 stalks celery, chopped
1 med. onion, chopped
4 tbsp. flour
2 (14 oz.) cans chicken broth
3-4 c. light cream
1 tsp. salt
1/4 tsp. pepper
1 c. chopped ham
1/4 lb. fresh mushrooms (or canned)

Cook broccoli in water until tender. Set aside. Do not drain.

Melt 4 tablespoons butter in soup pot. Add onions and celery; cook until soft. Add flour and stir well. Cook about 3 minutes, stirring constantly. Slowly add chicken broth and cook until slightly thickened. Chop broccoli and add with water to soup pot.

Saute mushrooms in 1 tablespoon butter. Add to pot with chopped ham and seasonings. Cook about 5 minutes. Add cream and heat slowly. Do not boil. This soup may be put through blender (in batches) if a creamier consistency is desired.