1 c. green onions, sliced
1 c. fresh mushrooms, sliced
3 tbsp. butter
3 tbsp. flour
3 c. chicken broth
1 c. broccoli flowerettes
1 c. light cream
1 c. Jarlsburg cheese, shredded

In large saucepan, saute onions and mushrooms until tender. Do not brown. Add flour and cook, stirring, until bubbling. Remove from heat and gradually blend in chicken broth. Return to heat. Cook, stirring until thickened and smooth. Add broccoli. Reduce heat; simmer 20 minutes or until broccoli is tender. Blend in cream and cheese. Simmer until heated through. Serves 4 for main course or 6 cups of soup.