1/4 c. chopped onion
3 tbsp. butter
1/4 c. flour
1 1/2 tsp. instant chicken bouillon granules
1 tsp. dry mustard
1/2 tsp. thyme
1/8 tsp. black pepper
2 c. milk
2 c. water
2 c. frozen cut broccoli
1 1/2 c. cubed fully cooked ham

Combine onion with butter in large saucepan and cook onion until tender. Stir in flour, chicken bouillon, mustard, thyme and pepper. Add milk and water all at once and cook over medium-high heat until thickened and bubbly. Stir in broccoli and ham. Reduce heat; simmer for 4 to 6 minutes or until broccoli is tender and soup is heated through. Serves 4.