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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 1/4 c. chopped onion
- 3 Tbsp. butter or margarine
- 1/4 c. all-purpose flour
- 1 1/2 tsp. instant chicken bouillon granules
- 1 tsp. dry mustard
- 1/2 tsp. dried thyme, crushed
- 1/8 tsp. pepper
- 2 c. milk
- 2 c. water
- 2 c. broccoli flowerets or frozen, cut broccoli
- 1 1/2 c. cubed, fully cooked ham
Method
- In a 3-quart saucepan, cook the chopped onion in butter or margarine until tender, but not brown.
- Stir in flour, chicken bouillon granules, mustard, thyme and pepper.
- Add milk and water all at once.
- Cook and stir over medium-high heat until thickened and bubbly.
- Stir broccoli and cubed ham into saucepan.
- Return to boiling.
- Reduce heat; simmer for 4 to 6 minutes more or until broccoli is tender and the soup is heated through, stirring occasionally.
- Makes 4 servings.
