Fresh Broccoli Soup

• 1 3/4 lb. fresh broccoli
• 1 large onion, chopped
• 1 large carrot, scraped and diced
• 1 celery stalk, chopped
• 1 c. water
• 3 Tbsp. butter or margarine
• 3 Tbsp. all-purpose flour
• 2 1/2 c. milk
• 1 1/2 c. chicken broth
• 1 1/4 c. (5 oz.) shredded sharp American cheese
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. Worcestershire sauce
• carrot curls to garnish

1. Trim off large leaves of broccoli and remove tough ends of lower stalks.
2. Wash broccoli thoroughly and chop.
3. Place broccoli in a Dutch oven; add water to depth of 1 inch.
4. Bring to a boil; cover, reduce heat and simmer 10 to 12 minutes or until tender. Drain and set aside.

fresh broccoli, onion, carrot, celery stalk, water, butter, flour, milk, chicken broth, american cheese, salt, pepper, worcestershire sauce, carrot curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266169 (may not work)