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Broccoli Cheese Soup

1 stick margarine
4 tbsp. flour
1 lb. Velveeta cheese
1 1/2 bunches broccoli or cauliflower, chopped (use only small and tender parts)
3 c. milk (scalded)
2 cans cream of mushroom soup
1/8 tsp. pepper


Melt margarine (microwave) blend flour and 2 cups scalded milk. Blend until smooth. Add cheese which has been cut into small pieces. Set aside. Chop and cook broccoli in 1 1/2 cups water. Mix 1 cup milk and 1 cup broccoli water and soup. Heat thoroughly. Then add to cheese sauce. Add broccoli and heat, add pepper and serve.


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