3 tbsp. butter
1/3 c. scallions or leeks, diced
1/3 c. onion, diced
1/3 c. celery, diced
1 c. broccoli, diced (or 10 oz. pkg. frozen broccoli cuts, thawed)
3 tbsp. flour
3 c. chicken stock
1 c. light cream
Salt, pepper, thyme to taste
1/3 c. white wine

Melt butter in saucepan, add first 4 ingredients. Saute 5 minutes over low heat. Blend in flour, then add chicken stock. Cook until boiling. Blend in flour, then add chicken stock. Cook until boiling. Add salt, pepper, thyme to taste, then wine. Let simmer until vegetables are tender, about 20 minutes. Add cream just before serving. Serves 4.