1 c. sliced leeks (or green onions)
3 c. chicken broth
3 tbsp. butter
1 c. light cream
1 c. sliced mushrooms
3 tbsp. cornstarch (or flour)
1 c. chopped broccoli
1 c. shredded Jarlsberg cheese

Saute leeks (or green onions) and mushrooms in water in large saucepan until tender. Add cornstarch (or flour) and cook, stirring until bubbling. Remove from heat and gradually blend in broth. Return to heat. Cook, stirring until thick and smooth. Add broccoli. Reduce heat and simmer for 20 minutes. Blend in cream and cheese. Simmer until heated through and cheese is melted. Serves 5-6.