Cream of Broccoli Soup

entry by Maren Stafford

4 cups chicken broth
1 (10 3/4-ounce) package frozen chopped broccoli
1/2 cup butter or margarine
2 cups milk
1/4 cup shredded cheese
1/4 cup shredded bacon

1. Mix broth and soup in a large saucepan. Bring to boil over medium-high heat. Add broccoli; return to a boil and reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender.

2. Heat butter in a medium skillet over medium heat; add onion. Saute until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes.

3. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheese & shredded bacon. Serves 6.

Hint: You can also mix this tasty soup with shredded leftover chicken. Place in a casserole dish and bake at 350 for 30 minutes for a great chicken entre.