Cream of Broccoli Soup

Cream of Broccoli Soup

This is my Mom's recipe, it's really easy to make and so yummy. It freezes well too.

4 cups chicken broth

1 1/2 lbs. fresh broccoli (4 cups frozen)

1 large onion, diced

1/2 cup flour

1 tsp. dry mustard

2 cups milk

1/4 cup butter

1 1/2 cups grated cheddar cheese

Salt, pepper, garlic, dill, thyme, or chives to taste (whatever you like)

In a 8 qt. stock pot, bring broth to boil and add broccoli and onions, cook until tender. In a sauce pan, melt butter, whisk in flour and mustard. Slowly add milk, cooking and whisking until thickened. Add mixture to broccoli broth. Add cheese; heat until melted. 

Serve with garlic bread, rolls, or even grilled cheese sandwiches -- we love to dunk them in the soup!

A few hints:

I always use the Pampered Chef Mini-whipper to whip or whisk the cream mixture -- it's the best for preventing lumps. There's probably similar ones from other brands, but I haven't checked. Also, After I cook the broccoli and onions, I mash them with a potato masher before adding the cream mixture.

Optional:

If you want more of a vegetable-cheese soup, you can add cubed potatoes and sliced carrots along with the broccoli and onions, cook until tender. 

I'll try to add a picture later...

We are having really random cold weather for June -- soup sounds good right about now.