How to make it

  • Cut florets off the broccoli and divide into bite-size sections. Simmer in lightly salted water for 2 - 3 minutes. Drain and immerse in cold water to stop cooking. Drain again and set aside.
  • Cut stalks into small pieces and place in large saucepan. Add sliced onions and 3 tablespoon of the butter to saucepan. Saute over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan and simmer 20 - 25 minutes. Carefully process hot mixture in batches in a blender until smooth. Set aside.
  • Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Alternately stir in the processed mixture and remaining 3 cups of chicken broth. Continue to cook, stirring constantly, until mixture begins to bubble. Add the 2 cups cream and 2 cups shreeded cheese and stir until smooth and cheese is melted. Add the broccoli florets and heat through.

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  • alimay731 10 years ago
    one of my favorite soups! this looks delicious:)
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