INGREDIENTS

INSTRUCTIONS

In bottom of large soup pot, saute onions and celery in butter over
medium heat until softened but do not brown. Add broccoli and enough
chicken stock to not quite cover. Bring to a boil, then reduce heat  to
low and simmer until broccoli is quite tender, but not cooked to  mush,
about 1 hour. With hand blender, puree broccoli and broth. If  desired,
remove a few pieces before pureeing and add back in when  finished.
Pour one can of evaporated milk into hand-blender  container, add the
flour, and blend. Add flour/milk mixture to soup  along with cheddar
cheese. Bring soup just to a boil while stirring.  Soup should now have
a moderately thick consistency. Add remaining  can of milk, mixing with
more flour if necessary to bring soup to  desired consistency. When
soup has thickened, remove from heat or put  on VERY low heat so that
milk doesn't 'break'. If necessary, gently  reheat small batches in
saucepan or in microwave. Soup will keep for  3-4 days in refrigerator.
Notes  This is a 'Costco Special' soup...I make it on days that I go to
Costco because I get the ingredients there and it's fast. In my area
they sell a 3-pound bag of washed broccoli florets, which is what I
based the recipe on.  I generally use evaporated milk in cream soup
recipes for a couple of  reasons. First, I've found that evaporated
milk has less of a  tendency to 'break' or curdle in soups than fresh
half-and-half or  cream. Second, evaporated milk is much more
convenient and easy to  have on hand.  Recipe by: Rooby  Posted to
MC-Recipe Digest V1 #860 by MsRooby <msrooby@blarg.net> on  Oct 22,
1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 138
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 27.3mg
Sodium: 204.9mg
Potassium: 251.9mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 5.9g
Protein: 6.5g