Broccoli Cheese Soup

Stovetop - 50 minutes. Serves 4

Ingredients:

1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced

1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)

2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)


Directions:

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.


Notes: With notes from source. See also recipe for Italian Bread Bowls.


source: My Kitchen Cafe