1 lb. broccoli
8 oz. mushrooms
1 stick butter
3/4 c. flour
4 beef bouillon cubes
1 qt. water
1 qt. half and half
1 tsp. salt
Pepper to taste

Cut broccoli into 1/2" pieces. Steam in 1/2 cup water. Don't drain. Melt butter in pan. Saute mushrooms. Add flour to make roux. Add stock; stir. Bring to boil. Add rest of ingredients and heat to a simmer. Do not boil. Serves 8.