Broccoli Cheese Soup - cooking recipe

Ingredients

3 (14 1/2 ounce) cans chicken broth or (14 1/2 ounce) cans vegetable broth
9 cups broccoli florets (about 1 1/2 pounds)
1 small onion, coarsely chopped
2 garlic cloves, finely chopped
1 1/2 cups dry carnation instant nonfat dry milk powder
1/2 cup water
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cheddar cheese, shredded (4 ounces)

Preparation

Boil broth in large saucepan.
Add broccoli, onion and garlic.
Bring to a boil; reduce heat to low.
Cover; cook for 5 to 7 minutes or until broccoli is tender.
Remove from heat; cool slightly.
Transfer half of vegetable-broth mixture to blender or food processor in batches; cover.
Blend until desired consistency.
Return to remaining mixture in saucepan.
Combine dry milk, water and flour in medium bowl; mix well.
Stir into soup; add salt and pepper.
Add cheddar cheese and stir over low heat until melted.
Heat to serving temperature and serve.
For Freeze Ahead:
Prepare as above.
Cool soup completely.
Place in airtight container; freeze for up to 2 months.
Thaw overnight in refrigerator.
Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.