In a medium saucepan, bring the 1/2-cup broth and thyme to a boil over high heat. Add broccoli. Return to a boil. Reduce heat, cover and simmer 5 minutes, or until tender-crisp. Do not drain. With a slotted spoon, remove broccoli from saucepan. Set aside and keep warm. Meanwhile, in a small bowl, stir together remaining ingredients. Stir sour cream mixture into cooking liquid remaining in saucepan. Cook and stir over medium heat until thickened, about 2 minutes. Do not let it boil. Cook 1 minute more, stirring constantly. If sauce is too thick, add more broth, 1 tbsp. at a time, until desired consistency is reached. Return broccoli to saucepan with sauce. Stir gently until well coated.

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4 servings