Cream of Broccoli Soup

This is another recipe from a faculty potluck.  Teachers are great cooks, too.

1 Tbsp butter                              ½ tsp nutmeg

1 medium onion, chopped           1 can cream of mushroom soup  

1 C broth                                    1 C sour cream

1 10 oz frozen chopped broccoli, slightly thawed 

           OR 2 C fresh broccoli, cooked and chopped

In saucepan, sauté the onion in the butter until softened.  Add the broth, broccoli, and nutmeg.  Bring to a boil.  Cover and simmer for 5 minutes.  Pour hot mixture into a blender with some soup.  Hold lid down tightly and blend on high speed until smooth or to your desired amount of chunkiness. Add sour cream and blend again for 5 seconds.  (I leave some chunks, using an immersion blender.)

Serve hot or cold. (Nutmeg flavor shines better when heated.)  This soup mellows and tastes better if made at least 24 hours before serving.  May be stored in the refrigerator up to a week.                                              Serves 6