1/3 c. each scallions, onion and celery, diced
1 c. broccoli, diced
3 tbsp. butter
3 tbsp. Wondra flour
3 c. chicken broth
1 c. light cream or Milnot
1/2 c. white wine
Salt, pepper and thyme to taste

Melt butter; add wine and saute vegetables for 5 minutes over low flame. Blend in flour; then add chicken broth. Bring to a boil. Season to taste. Reduce heat and simmer until vegetables are tender. Add cream. Serves 4.