Broccoli Cheese Soup

Ingredients

• 3 (14 1/2 ounce) cans chicken broth or vegetable broth

• 9 cups broccoli florets (about 1 1/2 pounds)
• 1 small onion, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 cups dry carnation instant nonfat dry milk powder
• 1/2 cup water
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup cheddar cheese, shredded (4 ounces)

Directions

1. 1

   Boil broth in large saucepan.

2. 2

   Add broccoli, onion and garlic.

3. 3

   Bring to a boil; reduce heat to low.

4. 4

   Cover; cook for 5 to 7 minutes or until broccoli is tender.

5. 5

   Remove from heat; cool slightly.

6. 6

   Transfer half of vegetable-broth mixture to blender or food processor in batches; cover.

7. 7

   Blend until desired consistency.

8. 8

   Return to remaining mixture in saucepan.

9. 9

   Combine dry milk, water and flour in medium bowl; mix well.

10. 10

    Stir into soup; add salt and pepper.

11. 11

    Add cheddar cheese and stir over low heat until melted.

12. 12

    Heat to serving temperature and serve.

13. 13

    For Freeze Ahead:.

14. 14

    Prepare as above.

15. 15

    Cool soup completely.

16. 16

    Place in airtight container; freeze for up to 2 months.

17. 17

    Thaw overnight in refrigerator.

18. 18

    Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.