Cream of Broccoli Soup

Recipe from Mary Benton in Visalia. Submitted for the 1989 Visalia Farmers Market Harvest Cookbook.

Ingredients:

2 medium heads of broccoli, chopped

1/4 cup butter

1 tablespoon flour

2 cups milk

2 cups chicken broth

1 cup cheddar cheese, grated

Salt and pepper, to taste

Ingredients:

Cook broccoli in boiling, salted water. Drain, reserving liquid. Mash or puree in blender, and set aside.

In large saucepan, melt butter. Add onions and cook until soft. Blend in flour, add broth and cook, stirring constantly, until mixture comes to a boil.

Stir in one cup liquid drained from broccoli, milk and mashed broccoli. Add salt and pepper to taste. Heat to boiling, stir in cheese. Cook until cheese is well blended.