1 1/2 lb fresh broccoli or 2 10-oz frozen chopped broccoli
3 Tbsp margarine
1/4 C chopped onion
3 Tbsp flour
2 C chicken broth
2 C light cream
1 tsp salt
1/4 tsp nutmeg
1 C grated cheddar cheese
Wash broccoli. Cook in small amount of salted water until tender. Melt marargine in heavy saucepan. Add onion and cook till clear. Stir in flour to make roux; slowly add broth and cream. Stir and cook until thickened. Add *salt, nutmeg, and cooked broccoli. Just before serving, stir in cheese. Makes 6 servings.
