Broccoli Cheese Soup

1 1/2 lbs of fresh or 20oz. of frozen broccoli (COOKED)
3 TBS butter
1/4 cup chopped onion
3 TBS flour
2 cups chicken broth (I used chicken bouillon cubes, made up to box directions-another option: Vegetable bouillon)
2 cups light cream (I just used milk)
1 tsp salt
1/2 tsp nutmeg
1 cup sharp chedder cheese-grated.

Directions: Melt butter, add chopped onion and cook until onions are clear. Stir in flour to make a roux. Add broth and cream. Cook until thick, stirring frequently. Add salt nutmeg, and broccoli. Just before serving add cheese.

NOTE: I tripled the ingredients to feed four adults-about 2 large servings for each adult.
I would also reccommend using fresh steamed broccoli so you aren't stuck with mostly stem chunks that you usually get from a frozen bag of broccoli, and you can cut the fresh broccoli to a size you like.