1/2 c. butter
1/2 c. sliced green onions
4 tbsp. flour
1 tbsp. chicken bouillon granules
1/2 tsp. nutmeg
Salt & ground black pepper to taste
4 c. whole milk
1 pkg. (20 oz.) frozen cut broccoli, thawed, patted dry
1 1/2 c. (6 oz.) shredded cheddar cheese
1 c. (4 oz.) grated Swiss cheese

Melt butter; add onions and cook 5 minutes or until onions are tender. Add flour, bouillon, nutmeg, salt and pepper; stir to blend. Gradually stir in milk. Cover and cook 8 to 10 minutes or until thick. Reduce heat. Add broccoli and cheeses. Stir until blended. Cook 20 to 25 minutes or until heated through. DO NOT allow soup to boil or milk will curdle.