Creamy Chicken-Broccoli Soup - cooking recipe

Ingredients

1/2 c. mushrooms, sliced (fresh)
1/2 c. chopped onion
1/4 c. butter, melted
1/4 c. flour
2 c. half and half
1 1/2 c. chicken broth
1 c. cooked chicken, diced
1 c. frozen broccoli, thawed
1/2 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper

Preparation

Saute mushrooms and onion in butter until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add half and half and broth.
Cook over medium heat, stirring constantly, until thick and bubbly.
Stir in remaining ingredients.
Cover and simmer 10 minutes, stirring occasionally. Yields 4 cups.
To store, refrigerate up to 2 days; freeze up to 1 month.