1 c. Jarsburg cheese
3 tbsp. butter
1 c. sliced leeks
3 tbsp. flour
3 c. chicken broth
1 c. broccoli flowerets
1 c. light cream

Saute leeks or onions in butter and mushrooms until tender. Add flour, stirring constantly, until bubbly. Remove from heat and gradually blend in chicken broth. Return to heat and cook, stirring constantly. Add broccoli, reduce heat and simmer 20 minutes or until vegetables are tender. Blend in cream and cheese. Simmer until heated and cheese is melted.