1 c. onion, diced
1 c. mushrooms, sliced
3 tbsp. butter
3 tbsp. flour
3 c. chicken broth
1 c. fresh, broccoli flowerets
2 c. half & half
1 c. Velveeta, grated

Saute the onions and mushrooms in butter until tender. Add flour and cook until bubbly. Remove from heat and gradually blend in broth. Return to heat and cook, stirring until thickened and smooth. Add broccoli. Reduce heat and simmer about 20 minutes until broccoli is tender. Blend in the cream and the cheese. Continue to simmer until the cheese has melted.