10 oz. pkg. frozen chopped broccoli
1 med. onion, chopped
1 tsp. nutmeg
1 c. chicken broth
1 c. sour cream
10 1/2 oz. can cream of mushroom soup
2 tbsp. butter

Cook broccoli, onion, and nutmeg in broth for 6-7 minutes, or until tender. Place in blender and add sour cream, undiluted soup and butter. Blend for 20 seconds. Return to saucepan and cook just until heated. Do not boil.

NOTE: This rich and creamy soup may be served with bread and salad. It is also excellent served cold as a first course.