Broccoli Cheddar Soup

3 cans (14.5 oz each) reduced sodium chicken broth (OR I use 5 ½ c water and 6 bouillon)

2- 16 oz packages frozen cut broccoli (I usually use fresh, or a combination of the two)

1 small onion, coarsely chopped

1 t bottled minced garlic (I usually press maybe 3 cloves)

1 ½ c Instant Nonfat Dry Milk

½ c water

¼ c all-purpose flour (I’d like to dry wheat)

1 c (4 oz) shredded cheddar cheese (i probably use twice that)

Heat broth in a large pot to boiling.  Add broccoli, onion and garlic (I might try sauteing the onion and garlic first, then adding broth...)  Return to a boil.  Reduce heat to low; cover.  Cok for 5-7 minutes, or until broccoli is tender.

Use immersion blender to blend to desired consistency

OR

Remove from heat; cool slightly.  Transfer half soup to blender or food processor (in batches if necessary) and blend to desired consistency. Return to saucepan

Combine dry milk, water and flour in med bowl;  mix well, stir into soup.  Season with salt and pepper, if desired.  Heat through.  Add cheese and stir over low until melted.  Can sprinkle with additional cheese if desired.

Recipe originally from Libby. Tested and approved by Lindsay, Andy, and Kate.