Broccoli-cheese-mustard soup

Yield: 6 servings

Measure Ingredient
1¼ pounds Broccoli, trimmed
2 mediums Onions, sliced
5 tablespoons Butter, divided
7 cups Chicken broth, divided
1 teaspoon Dried oregano leaves, crumbled
¼ cup Flour
3 tablespoons Dijon-style mustard
⅛ teaspoon Pepper
1 cup Milk
2 cups Shredded sharp cheddar cheese

1. Cut flowerets off broccoli and divide into small sections.

simmer in lightly salted utter 2 to 3 minutes; drain and set aside.

2. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes.

3. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.

4. Process in blender or food processor until smooth.

5. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper.

6. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring.

7. Slowly add milk and cheese, stirring constantly.

8. Add broccoli flowerets; heat and serve.

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