Cream of Broccoli Mushroom Soup

In a large pot, melt the butter. Add broccoli, onion and thyme; saute until broccoli is almost tender. Add the flour and cook on low heat for about 7-10 minutes, stirring often.

Add allspice, broth and cook on medium-high, stirring constantly with a wooden spoon. Remove from heat. If you prefer, you can puree the soup in a blender, in small batches.

Add the warmed milk (or half and half plus whipping cream). Saute mushrooms in a little oil. Use this and green peppers or cheese to garnish the soup and serve.