Broccoli, Cheese Soup
This soup has lots of chunks of broccoli.  If you prefer a smoother soup,
the vegetables can be pureed in a blender after step 1.
(Serves 4 - 6)


Ingredients:
3 cups chicken or vegetable broth
1 medium onion, chopped
1 carrot, peeled and grated
4 cups broccoli, chopped
2 small garlic cloves, minced
4 tablespoons butter or margarine
4 tablespoons flour
1/2 teaspoon salt
dash pepper
2 cups milk, half and half, or evaporated milk
8 ounces light processed cheese, cubed (such as Velveeta Light)
1 cup cheddar cheese, grated

Directions:

1. Combine chicken broth, onions, grated carrot, broccoli and garlic in a medium pan. Bring to a boil. Simmer, partially covered, for 10 minutes.
2. In a small saucepan, melt butter and stir in the flour with a wooden spoon and cook for one minute over a medium heat (do not brown).
3. Using a whisk, add milk or cream gradually, stirring constantly until all milk is added. Cook, stirring occasionally, till mixture bubbles and thickens.
4. Add the cream base to the vegetable mixture and reheat until simmering.  Remove pan from heat and add the processed cheese and grated cheese.  Stir until melted. Taste for seasoning, adding salt and pepper if necessary. Serve hot.