Creamy Broccoli-Cheese Soup

• 1/4 cup chopped onions
• 1 Tbsp. non-hydrogenated margarine
• 1 Tbsp. flour
• 3-1/2 cups milk
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese
• 2 cups frozen chopped broccoli, cooked, drained
• 1/4 tsp. ground nutmeg
• 1/8 tsp. pepper

1. Cook and stir onions in margarine in medium saucepan on medium-high heat 3 to 5 min.
2. or until onions are softened.
3. Whisk in flour until blended.
4. Add milk; cook and stir on medium heat 2 min.
5. Add cream cheese spread; cook and stir 2 to 3 min.
6. or until cream cheese is completely melted and sauce is well blended.
7. Stir in remaining ingredients; cook 5 min.
8. or until heated through, stirring occasionally.

onions, nonhydrogenated margarine, flour, milk, cream cheese, philadelphia, broccoli, ground nutmeg, pepper

Taken from www.kraftrecipes.com/recipes/creamy-broccoli-cheese-soup-178581.aspx (may not work)