Creamy Broccoli Soup

1/4 cup chopped onion
1 tbsp. Parkay margarine
2 cups milk
1 8-oz. pkg. cream cheese, cubed
2/4 lb. Velveeta pasteurized process cheese spread, cubed
One 10-oz. pkg. frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
Dash of pepper

In a two quart saucepan, cook onions in margarine until tender Add milk and cream cheese; stir over medium heat until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally.

Makes 5 one cup servings

Substitute frozen chopped spinach, cauliflower, or asparagus spears for broccoli.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana