6 tbsp. butter
1 tbsp. finely chopped onion
5 tbsp. flour
1 c. chicken broth
2 c. milk
3/4 tsp. salt
Dash pepper
Dash nutmeg (optional)
1 (10 oz.) pkg. frozen chopped broccoli, defrosted

Combine butter and onion in 2-quart casserole. Cook at HIGH 2 to 2 1/2 minutes. Blend in flour. Gradually add broth, milk, salt, pepper and nutmeg, stir until smooth. Cook at MEDIUM 8 to 9 minutes, or until soup is slightly thickened; stir occasionally. Add broccoli and puree in batches in food processor or blender. Return to casserole. Cook at MEDIUM 3 to 4 minutes; stir once. Yield: 4 servings.

VARIATIONS:

FOR CREAM OF MUSHROOM SOUP, follow above procedure. Substitute 2 cans (4 ounces each) sliced mushrooms, drained, for broccoli.

FOR CREAM OF SPINACH SOUP, follow above procedure. Substitute 1 package (10 ounces) frozen spinach, defrosted, for broccoli.

FOR CREAM OF CHICKEN SOUP, follow above procedure. With butter and onion, cook 1/4 pound chicken meat, diced, 2 1/2 to 3 minutes; stir once. Use 2 cups chicken broth and 1 cup milk; omit broccoli.