1 1/4 lb Broccoli, trimmed
2 md Onions, sliced
5 tb Butter, divided
7 c Chicken broth, divided
1 t 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
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.