1/3 c. each diced leek, onion, celery
1 c. broccoli, diced
3 tbsp. butter
3 tbsp. flour
3 c. chicken stock
1 c. light cream
Salt, pepper & thyme to taste
1/2 c. white wine

Saute all veggies in 1/2 cup white wine until tender. Add butter and flour; stir together. Add chicken stock and spices, simmer about 30 minutes. Add cream and serve.