|¾ pounds||Fresh broccoli|
|¼ cup||Chopped onions|
|1 cup||Shredded cheddar cheese|
|1 teaspoon||Worcestershire sauce|
|3 cups||Chiekn broth|
Rinse broccoli and cut into spears or large pieces. In saucepan, cook broccoli in small amount of lightly salted water until just tender.
Drain. Let stand until cool enough to handle; then finely chop. In deep 3 quart saucepan, heat butter/margarine until melted; add onion and cook until limp but not brown. BLend if flour. SLowly add broth, half-and-half, and milk. Add worcestrshire sauce. Bring soup to a boil. Reduce heat. Stir in cheese until melted. Serv immediately.
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