Cream Of Broccoli Soup

• 2 - 14 1/2 oz. cans chicken broth
• 1/2 can water (use chicken broth can)
• 2 - 3 lb. pkgs. frozen broccoli
• 8 C. milk
• 2 lbs. Velveeta cheese, cubed
• 4 Tbsp. cornstarch
• 1 C. flour

1. Pour 1 can of chicken broth and half of water into a large pan. Add 1 pkg. of broccoli and cook until tender. Do the same with the other broth and broccoli. In a large bowl, blend milk and cornstarch with whisk. Microwave 5 minutes, whisking half way through. Whisk 1 cup
2. of flour into milk mixture until well blended. In a glass dish, microwave cheese for 2-3 minutes until soft. Pour half of the milk mixture and half of the cheese into each pan with broccoli. Cover and cook over low heat until thick, stirring often to prevent scorching. Serve immediately or when cooled, divide into serving-sized containers and freeze.

chicken broth, water, pkgs, milk, velveeta cheese, cornstarch, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50341 (may not work)