1/4 c. onion, chopped
3 tbsp. butter
1/4 c. flour
2 tsp. instant chicken bouillon granules
1 tsp. dry mustard
1/2 tsp. crushed thyme
1/8 tsp. pepper
2 c. milk
2 c. water
2 1/2 c. broccoli flowers (fresh or frozen)
1 3/4 c. cubed cooked ham

In a 3-quart saucepan, cook the chopped onion in butter until tender. Stir in flour, bouillon, mustard, thyme and pepper. Add milk and water. Cook and stir over medium heat until thickened and bubbly. Stir in broccoli and ham. Return to boiling. Reduce heat and simmer 4 to 6 minutes or until broccoli is tender and the soup is heated through. Serves 4.