1/4 c. chopped onion
3 tbsp. butter
1/4 c. all-purpose flour
1 1/2 tsp. instant chicken bouillon granules
1 tsp. dry mustard
1/2 tsp. dried thyme, crushed
1/8 tsp. pepper
2 c. milk (regular or 2%)
2 c. water
2 c. broccoli flowerets or frozen cut broccoli
1 1/2 c. cubed fully cooked ham

In a 3 quart saucepan cook the chopped onion in butter until tender but not brown. Stir in flour, chicken bouillon granules, mustard, thyme and pepper. Add milk and water all at once. Cook and stir over medium high heat until thickened and bubbly.

Stir fresh broccoli flowerets of frozen cut broccoli and cubed ham into saucepan. Return to boiling. Reduce heat simmer for 4-6 minutes more or until the broccoli is tender and the soup is heated through, stirring occasionally. Makes 4 servings. Note this soup is ready in minutes.