1 c. chicken or vegetable stock
10 oz. frozen chopped broccoli
1 med. onion, chopped
1/4 tsp. nutmeg
1 (10 1/2 oz.) can condensed cream of mushroom soup
2 tbsp. of butter
1 c. sour cream or plain yogurt
Freshly ground pepper to taste
Sliced mushrooms and-or chopped parsley, if desired

Combine broccoli, stock, onion and nutmeg in a medium sized pot. Cook five minutes or until boiling, then cover and simmer five more minutes, until broccoli is tender. Add to this mixture the mushroom soup and butter, blending until smooth. Add sour cream or yogurt, blending until smooth. Add pepper to taste. When ladled into bowls, add freshly sliced mushrooms and-or parsley for garnish.