Broccoli Soup - cooking recipe

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
1/4 tsp. pepper
2 c. milk
2 c. water
2 c. broccoli flowerets or frozen cut broccoli

Preparation

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.