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Broccoli-Cheese-Mustard Soup

1 1/4 lb Broccoli, trimmed

2 md Onions, sliced

5 tb Butter, divided

7 c Chicken broth, divided

1 t Dried oregano leaves,

-crumbled 1/4 c Flour

3 tb Dijon-style mustard

1/8 ts Pepper

1 c Milk

2 c 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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