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Broccoli Cheese Soup

6 c Chicken Stock
1 c Onion; diced
1 ts Salt
1/4 ts White Pepper
1/4 ts Garlic Powder
16 oz Broccoli; Frozen, cut in bite size pcs
1 Stick Butter
1 c Flour
2 c Milk
2 c Cheddar Cheese; grated

Bring the stock, onion and seasonings to a boil in a large pot. Add the broccoli (can use 2 1/2 c. fresh broccoli), reduce heat to simmer and cook until broccoli is soft, about 8 minutes.

In a separate pan, melt the butter and add the flour. Whisk for 5 minutes over medium-high heat, until smooth. Slowly add the milk, whisking constantly to avoid lumps. Slowly add the broccoli mixture to the roux, whisking vigorously, until soup begins to thicken. Adjust seasoning to taste. Garnish with 1/4 c. cheddar cheese ea.

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