Cream Of Broccoli And Cheddar Soup(Serves 4)

• 4 Tbsp. unsalted butter
• 1 medium onion, finely chopped
• 3 Tbsp. flour
• 1 3/4 c. chicken broth
• 1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
• 2 c. (8 oz.) mild Cheddar cheese, shredded
• 1 1/2 c. half and half (regular or fat-free)
• 1/2 tsp. salt
• 1/4 tsp. black pepper

1. In a large saucepan, warm the butter over medium heat until melted. Add the onion and saute until softened. Stir in the flour and cook over low heat, stirring constantly, until no longer visible, about 1 minute. Slowly stir in broth, then the broccoli. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low; cover and simmer until the broccoli is tender, about 10 minutes. Stir in the cheese and cook over low heat until melted, about 30 seconds. Stir in the half and half, salt and pepper. Warm the soup over low heat (do not let the soup boil).

unsalted butter, onion, flour, chicken broth, broccoli, cheddar cheese, regular, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21586 (may not work)