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1/4 c. chopped onion
3 Tbsp. butter or margarine
1/4 c. all-purpose flour
1 1/2 tsp. instant chicken
1 tsp. dry mustard
1/2 tsp. thyme, crushed
1/8 tsp. pepper
2 c. milk
2 c. water
2 c. broccoli flowerets (or
1 1/2 c. cubed fully cooked

In a 3 quart saucepan, cook the chopped onion in butter
or margarine until tender but not brown. Stir in flour,
chicken bouillon, mustard, thyme and pepper. Add milk and
water, all at once. Cook and stir over medium heat until
thickened and bubbly. Stir in broccoli and ham. Return to
boiling; reduce heat. Simmer for 4 to 6 minutes more or until
the broccoli is tender and the soup is heated through, stirring
occasionally. Serves 4.

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