Title: Cheese and broccoli soup
 Categories: Soups
      Yield: 1 1/2 gallon
 
    1/2 lb Butter; melted
    1/2 lb Flour
      1 ga Milk
      3 lb American Cheese; shredded
      2 lb Cheddar cheese; shredded
      2 oz Chicken base; paste type
    1/2 tb Worcestershire sauce
      1 tb Onion powder
      1    Hot sauce; t-t = to taste
      1    Salt; t-t = to taste
      1 lb Broccoli florets; lightly
           -steamed
 
  Make a roux with the butter and flour.
  
  Heat the milk and add the roux.  When this is thickened add remaining
  
  ingredients except for the broccoli.  Cook to melt the cheese and
  cook the flour taste out.  20 min before serving add the steamed
  broccoli and adjust the salt to taste.
  
  Best to cook in double boiler or in steam jacketed kettle.
  Contributor: Chef Keith W Cochran Preparation Time: 1:00