Broccoli Cheese Soup

The Record’s “Recipe of the Week”:
Broccoli Cheese Soup by Kayla Faucett

Three 10 oz. pkgs. frozen chopped broccoli
Three 14.5 oz. cans chicken broth
6 T. margarine or butter
1 onion, chopped
1/2 cup all purpose flour
2 cups milk
1-1/2 lbs. Velveeta cheese, cubed
1 pinch ground black pepper

In a large pot over medium heat, simmer the broccoli in the chicken broth for 15 minutes. In a separate skillet over medium heat, melt the margarine or butter, add the onions and sauté for 5 minutes.

Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture and stir well. Add the cheese, stirring until melted. Add the pepper. Do not let the soup boil.