Broccoli-Cheese-Mustard Soup

Directions

1. Cut flowerets off broccoli and divide into small sections. simmer in lightly salted utter 2 to 3 minutes; drain and set aside.

2. Peel stalks and cut into small pieces; cook with onions in 3 tablespoons of butter in large saucepan about 5 minutes.

3. Add 3 cups broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.

4. Process in blender or food processor until smooth.

5. Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper.

6. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring.

7. Slowly add milk and cheese, stirring constantly.

8. Add broccoli flowerets; heat and serve.