Broccoli Cheddar Soup
A great soup for a cold winter’s day, from the cookbook Is It Soup Yet?, by Dot Vartan.
2 tbsp butter
1 cup chopped onions
1/4 cup flour
4 cups lowfat milk (skim also works)
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp dried basil
1/2 tsp Worcestershire sauce (you can use soy sauce in a pinch — I have to no ill effect)
1/2 tsp ground pepper
3 cups broccoli florets
1 lb grated sharp cheddar cheese
Melt butter in a stock pot. Add the onion and saute for 5 minutes. Stir in the flour and then half of the milk. Mix well. Add the rest of the milk, salt, mustard, basil, worcestershire sauce, and pepper. Mix well. Add the broccoli florets. Over medium heat, bring the milk close to the boiling point. Cook for 20 minutes, stirring often. Be careful not to scald the milk. Add the cheddar and stir until it is melted, about 5 minutes.