1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1/4 c. melted butter
1/4 c. all-purpose flour
2 c. half & half (cream)
1 1/2 c. chicken broth
1 c. diced cooked chicken
1 c. frozen chopped broccoli, thawed
1/2 tsp. dried whole thyme
1/4 tsp. pepper

Saute mushrooms and onion in butter in saucepan over low heat until tender. Add flour. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add half & half and chicken broth. Cook medium heat, stirring constantly until mixture is thickened and bubbly. Stir in chicken and remaining ingredients. Cover and simmer 10 minutes. Yield 4 cups. Soup can be refrigerated up to 2 days. Frozen for 1 month.