Creamy Broccoli Soup Name: Brandi Thomas Base: Shaw AFB Recipe: What You Need! 1/4 cup chopped onions 1 Tbsp. butter or margarine 1 Tbsp. flour 2 cups milk 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained 1/4 tsp. ground nutmeg 1/8 tsp. pepper Make It! COOK and stir onions in butter in 2-qt. saucepan on medium-high heat until onions are crisp-tender. Blend in flour. ADD milk and cream cheese; cook on medium heat until cream cheese is melted, stirring frequently. STIR in remaining ingredients; cook until heated through, stirring occasionally.