Broccoli Cheese Soup - cooking recipe

Ingredients

3 c. broccoli, cut into tiny pieces
3 chicken bouillon cubes
1 1/2 c. water
3/8 c. butter, melted
3/8 c. all-purpose flour
1/4 tsp. pepper
3 c. skim milk
3 oz. shredded sharp Cheddar cheese

Preparation

Dissolve bouillon cubes in water; bring to boil.
Add broccoli to the boiling chicken broth and cook until somewhat tender.
For best tasting soup, I only use the flowerets.
Begin to warm the milk over medium heat.
Add the flour and pepper to melted butter, mixing well to form a thick paste.
After milk is warmed, add the butter and flour paste, stirring constantly until thickened (do not scald or allow to boil).
Add the white sauce to the broccoli (do not drain the water).
Then add the shredded cheese to the mixture.
Cook until soup has thickened.
Serves 6.