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.