Broccoli-Cheese soup
1/4 cup butter
1/2 cup onion, chopped
1 head broccoli florets, small pieces (about 3 cups)
1 clove garlic, minced
1/4 cup flour
2 cups chicken broth
1 cup milk
1 tsp worcestershire
1 cup heavy cream
2 cups cheese, cubed or shredded (I like a combo of cheddar and velveeta)
salt and pepper to taste
Saute onion and broccoli for a few minutes in the butter until slightly tender, add garlic and cook 1 minute more.
Add flour, stir until smooth, let cook for a few minutes.
Slowly add broth, milk, and worcestershire, cook and stir until thickened and broccoli is tender
Add heavy cream and cheese, cook until the cheese is melted (do not boil). Season to taste.
Makes 4 servings