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Broccoli Cheese Soup


4 cups fresh or frozen broccoli
1/2 cup chopped onion
1 cup chicken boullion broth
1/2 tsp salt
3 Tbsp cornstarch
2 1/4 cup cold milk
2 cups grated cheddar cheese


1. Combine broccoli, onion, broth and salt in a 3 quart saucepan. Bring to a boil and simmer on low 5 to 10 minutes until broccoli is tender.

2. Mix cornstarch with 1/4 cup cold milk, then add to saucepan with remaining 2 cups milk.

3. Bring to a boil, stirring constantly, then heat one minute more to thicken.

4. Add grated cheese. Stir soup over low heat until cheese is melted.

Makes 8 cups.

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