Broccoli Cheese Soup
A great Winter Soup!
6 cups water
1 (10-ounce) package frozen chopped broccoli or 1 1/2 pounds fresh broccoli, cut up
1 medium-size onion, chopped
1 cup grated Cheddar cheese
1 teaspoons freshly ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup milk
1 cup half-and-half
1/4 cup margarine
1/2 cup all-purpose flour
1/2 cup cold water
Bring 6 cups water to a boil in a 3-quart Dutch oven.
Add broccoli and onion.
Reduce heat and simmer, uncovered, 10 minutes.
Add cheese, pepper, salt and garlic powder, stirring until cheese melts.
Stir in milk, half-and-half and margarine.
Cook over low heat until thoroughly heated.
Combine flour and cold water; stir until smooth.
Gradually add flour mixture to broccoli mixture, stirring constantly.
Cook over medium heat until thickened, stirring occasionally.
Makes 2 1/2 quarts.