1/4 c. onion, chopped
3 tbsp. butter
4 c. boiling water
1 lb. broccoli, cut up
1 (6 oz.) pkg. dry hash brown potatoes
1 1/2 c. milk
1/2 c. heavy cream
1 tbsp. lemon juice
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
Shredded cheese (optional)

In 3 quart saucepan, cook and stir onion in butter until tender. Gradually stir in water, stir in broccoli and potatoes. Heat soup to boiling, reduce heat. Cover and simmer until broccoli and potatoes are tender, about 15 minutes; stir occasionally. Stir in milk and cream, cover and cook over low heat 10 minutes longer; stir occasionally. Stir in next 4 ingredients, heat over low heat about 5 minutes. Sprinkle with shredded Cheddar or Swiss cheese, if desired.