Title: Broccoli-Cheese-Mustard Soup
Categories: Soup
Yield: 6 Servings

1 1/4	lb	Broccoli, trimmed
2	md	Onions, sliced
5	tb	Butter, divided
7	c	Chicken broth, divided
1	ts	Dried oregano leaves, crumbled
1/4	c	Flour
3	tb	Dijon-style mustard
1/8	ts	Pepper
1	c	Milk
2	c	Shredded sharp cheddar cheese

1. Cut flowerets off broccoli and divide into small sections. simmer in lightly salted utter 2 to 3 minutes; drain and set aside.

2. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes.

3. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.

4. Process in blender or food processor until smooth.

5. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper.

6. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring.

7. Slowly add milk and cheese, stirring constantly.

8. Add broccoli flowerets; heat and serve.

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