1/2 c. butter
1/4 c. onion, minced
1/4 c. celery, minced
1 lb. broccoli, minced
3 c. chicken stock
2 tbsp. dry sherry
4 oz. heavy cream
4 oz. flour
Salt to taste
White pepper to taste
1/4 tsp. nutmeg
1/4 tsp. paprika

Saute onion, celery and broccoli in butter at medium heat for 10 to 12 minutes. Add flour to make roux. Heat chicken stock and add to roux; stir until thick and add seasoning. Add wine and warm cream. Simmer 5 minutes.