Broccoli Cheese Soup

Adapted from My Kitchen Café, this was suggested as being served in a bread bowl, which would be sooo good, but we didn’t have them so I served it in a bowl with rolls on the side!  It made enough for two adults and three kids with enough left over for at least two more adult helpings and a lunch size or kid-size meal.

Ingredients

• 2 cans chicken broth or substitute with vegetable stock
• 1/2 onion, finely diced
• 4-5 cups broccoli, chopped
• 4 c. milk
• 1/2 cup butter
• 2/3 cup flour
• 8 oz.  sharp cheddar cheese
• salt and pepper

Directions

1. Simmer broth and chopped onions for 15-20 minutes, covered in a small saucepan, until onions are soft.
2. In a large stock pot, steam broccoli florets until preferred doneness.  Drain and set aside.
3. Heat milk in medium saucepan over low-medium heat for 5 minutes, stirring frequently.  Add butter and stir until melted. Slowly add flour, whisking to avoid lumps.  Stir and heat together on medium-high heat until soup starts to thicken.
4. Pour milk mixture & chicken broth mixture into the large pot with broccoli, adding grated cheese.  Stir until cheese is melted and serve immediately.