Categories: October2012, broccoli, soups

Ingredients

• 2 Tbs butter
• 1 cup chopped onion
• 1/4 cup flour
• 4 cups low-fat milk
• 1/2 tsp salt
• 1/4 tsp dry mustard
• 1/4 tsp basil leaves
• 1/2 tsp Worcestershire sauce
• 1/2 tsp ground white pepper
• 3 cups broccoli flowerets
• 4 lbs grated sharp cheddar cheese

Directions

1. Melt the butter in a 4 quart stock pot. Add the onion and saute for 5 minutes. Stir in the flour and then half of the milk, the salt, mustard, basil, Worcestershire sauce and pepper. Mix well. Add the broccoli flowerets. Over medium heat, bring the milk close to the boiling point. Cook for 20 minutes, being careful not to scald the milk. Stir often. Add the cheddar cheese and stir until it is melted, about 5 minutes. Serve.

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