Winter Blues Broccoli-Cheese Soup

• 1-1/2 cup Diced Sweet Onion
• 1 Tablespoon Butter, Olive Oil, Or Bacon Grease
• 3 cloves Garlic, Minced
• 4 cups Chicken Broth
• 4 ounces, weight Whole Wheat Linguine, Broken Into Fourths
• 1 teaspoon Kosher Salt
• 1 bag (10 Oz) Frozen Broccoli(chop Them Up A Bit If The Florets Are Pretty Large)
• 1 teaspoon Freshly Ground Pepper
• 1 teaspoon Ground Mustard
• 1/4 teaspoons Ground Nutmeg
• 4 cups Milk
• 8 ounces, weight American Cheese, Cut Into Small Pieces

1. In a large Dutch oven, saute the onion in the butter until it turns light brown and tender. Add in the garlic and saute for one more minute.
2. Add the broth. Heat to boiling and add in the noodles and salt. Partially cover the pot and maintain a gentle simmer until noodles are tender (check your pasta package for approximate cook time).
3. Once noodles are cooked, add in the broccoli. Cover the pot with a lid and simmer for about seven minutes. Add the pepper, mustard, and nutmeg.
4. Gradually stir in the milk. Stirring often, over medium to medium low, heat the mixture until it is very hot, but not boiling.
5. Then, stir in the chunks of cheese. Turn heat to low and slowly let the cheese melt into the soup, stirring occasionally until piping hot, but DO NOT BOIL. Bringing cheese/milk to a boil can cause it to curdle. Not cool! If soup looks a little thick, add in a bit more milk. If a little thin, stir in a bit more cheese (or, another cool trick, you can add a couple Tablespoons of instant potato flakes...works like magic.)
6. Serve yourself a steaming bowl and count your blessings.

sweet onion, butter, garlic, chicken broth, linguine, kosher salt, if, freshly ground pepper, ground mustard, ubc, milk, cheese

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