Broccoli Soup

• 16 ounces, weight Frozen Broccoli
• 1 whole Onion, Diced
• 30 ounces, fluid Chicken Broth
• 1/2 teaspoons Salt
• 1/2 teaspoons Thyme
• 1/2 teaspoons Garlic Powder
• 1/4 cups Butter
• 1/4 cups Flour
• 1 pint Half-and-half
• 8 ounces, weight Velveeta

1. Combine broccoli, onion, chicken broth, salt, thyme and garlic powder in a large pot. Bring to a boil and then allow it to simmer for half an hour until broccoli is tender.
2. In a large sauce pan, melt the butter and then sprinkle in the flour and whisk until it bubbles and becomes pasty. Pour while stirring the half-and-half. Cut the Velveeta into cubes and add them to the saucepan to melt. Stir this mixture into the broccoli mixture.
3. Simmmer for 15 minutes and serve with dinner rolls. Enjoy!

broccoli, onion, chicken broth, salt, thyme, garlic, ubc, ubc, weight velveeta

Taken from tastykitchen.com/recipes/soups/broccoli-soup-2/ (may not work)