adapted from mel's kitchen cafe
1 3/4 cups chicken broth
1 small onion,
diced
1/4 cup
all-purpose flour
4 TB butter
1/2 teaspoon
pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded
cheddar cheese
1/2 cup shredded
swiss cheese
2 1/2 to 3 cups
finely chopped broccoli, steamed
DIRECTIONS:
In a dutch oven
saute onion in butter for 10 minutes until onions are soft. Meanwhile, heat
milk in microwave for 1-2 minutes. Slowly add flour then salt and pepper to
onions. Cook, stirring constantly, for 2 minutes, then whisk in warmed milk a
little at a time. Cook on medium heat until soup starts to thicken, about 5-8
minutes. Add warmed chicken broth and stir to blend. Add cheeses and let
completely melt. Stir in seamed broccoli. Add more salt and pepper to taste, if
needed. Eat immediately.
