One of the best broccoli cheese soups I've ever had and it's fast and easy, too! I definitely prefer it with fresh broccoli, but frozen works, too.
5 chicken bouillon
2 c. water
1 lb. Cut up fresh broccoli or frozen broccoli
½ c. onion, diced
½ c. flour
½ tsp. dry mustard (optional—but better with it)
pepper (to taste)
½ stick butter
2 c. milk
1 ½ c. grated cheese
Cook water, bouillon, broccoli, and onions until broccoli is tender. In the meantime, melt butter in another pan, stir in flour and seasonings. Slowly add milk and cook until thickened and bubbly. Add to vegetables and broth. Stir in cheese and heat until melted. Serves 6.
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