4 tsp. chicken bouillon
4 c. water
10 oz. cooked broccoli
2 c. shredded Swiss cheese
2 tsp. Accent flavor enhancer
1/4 tsp. nutmeg
1/4 tsp. pepper
1/2 c. flour
4 c. evaporated milk

Heat and dissolve bouillon in the water. Add broccoli, cheese and seasonings. Cook over medium heat until cheese is melted. Mix flour in cold water; add to soup. Heat over medium heat until bubbly. Add milk and heat. Do not boil. Freezes well. 12 servings.