Instructions: In a 3-quart saucepan cook the chopped onion in butter or margarine until tender but not brown. Stir in flour, bouillon, mustard, thyme, and pepper. Add milk and water all at once. Cook and stir over medium-high heat until thickened and bubbly.

Stir broccoli and ham into the saucepan. Return to a boil. Reduce heat; simmer for 4 to 6 minutes more or until broccoli is tender and soup is heated through, stirring occasionally.

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