Broccoli-Cheese-Mustard Soup

Servings: 6
Ingredients:

1 1/4 lb Broccoli, trimmed
2 md Onions, sliced
5 tb Butter, divided
7 c  Chicken broth, divided
1 ts Dried oregano leaves,
-crumbled
1/4 c  Flour
3 tb Dijon-style mustard
1/8 ts Pepper
1 c  Milk
2 c  Shredded sharp cheddar
-cheese

1. Cut flowerets off broccoli and divide into small sections. simmer in
lightly salted utter 2 to 3 minutes; drain and set aside.

2. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp
butter in large saucepan about 5 minutes.

3. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until
vegetables are fork tender.

4. Process in blender or food processor until smooth.

5. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook
until bubbly. Stir in mustard and pepper.

6. Add processed mixture and remaining 4 cup broth; heat to simmering,
stirring.

7. Slowly add milk and cheese, stirring constantly.

8. Add broccoli flowerets; heat and serve.