1 can (15 1/2 oz.) salmon
1 pkg. (10 oz.) frozen chopped broccoli
2/3 c. chopped onion
3 tbsp. butter
3 tbsp. flour
2 c. half & half
3 c. milk
2 chicken bouillon cubes
1/2 tsp. salt
1/4 tsp. thyme
1/8 tsp. cayenne pepper

Drain salmon, reserving liquid and break into chunks with fork. Cook broccoli according to package directions; drain. Saute onion in butter. Blend in flour. Add reserved salmon liquid, half & half and milk, stirring and cooking until thickened and smooth. Dissolve bouillon cubes in hot soup. Add salmon, broccoli and seasonings, heat through. Serves 4-6.