Title: Broccoli cheese soup4
 Categories: None
      Yield: 4 Servings
 
      1 bn Broccoli; trimmed
      2    Medium-size onions; sliced
      5 tb Butter or margarine
      7 c  Chicken broth
      1 tb Oregano leaves
    1/4 c  All-purpose flour
      2 tb French's Vive LaDijon
           -mustard
    1/8 ts Pepper
      1 c  Milk
      2 c  Shredded Cheddar cheese
 
  Peel stalks, if desired, and cut into small pieces; cook with onions
  in 3 tablespoons butter in large saucepan about 5 minutes. Add 3 cups
  broth and oregano; simmer 20 to 30 minutes or until vegetables are
  tender. Process in blender or food processor until smooth. Melt
  remaining 2 tablespoons butter in saucepan. Stir in flour and cook
  until bubbly. Stir in mustard and pepper. Add processed mixture and
  remaining 4 cups broth; heat to simmering, stirring. Add milk and
  cheese, stirring constantly. Add broccoli florets. Heat. Makes 8
  servings.
  
  Note: For a smooth cream soup, cook broccoli stalks with florets;
  process until smooth.