B r o c c o l i C h e e s e S o u p

Julie Shaffer

1 bunch broccoli (16 oz)

3 tablespoons butter

3 tablespoons flour

4 cups milk

4-6 slices American cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup shredded cheddar

1. Boil or steam broccoli florets 5 minutes or until slightly crunchy. Drain and set aside.

2. Melt butter in same sauce pan over medium heat and stir in flour. Cook for 2-3 minutes. Add 1 cup milk and stir until smooth. Add remaining milk and cook stirring occasionally for 7-10 minutes, until it just begins to boil.

3. Reduce heat to low and add American cheese, stirring until it is completely melted. Season with salt and pepper. Stir broccoli into soup. Pour into 4 bowls, sprinkle with cheddar. Print Recipe