Broccoli Cheese Soup

3 cups cut broccoli
⅓ chopped onion
¼ cup oleo
½ cup flour
¼ teaspoon salt
⅛ teaspoon pepper
2 cups milk
10 ¾ ounce can chicken broth
1 cup cubed American cheese
1 ½ teaspoon prepared mustard

Add onion to broccoli and cook broccoli to package directions; drain. In medium saucepan, melt oleo, and stir in flour, salt, and pepper until well blended. Add milk gradually. Cook until thickened, stirring constantly. Add broccoli and remaining ingredients. Cook until cheese is melted.

Betty Martens

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This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.