Broccoli And 3 Cheese Soup - cooking recipe

Ingredients

1 1/4 - 1 1/2 lbs broccoli florets
1/2 cup butter
12 ounces onions, Diced
1/2 cup flour
2 cups heavy cream
2 (15 ounce) cans chicken stock
4 ounces cheddar cheese, Grated
4 ounces American cheese, Grated
16 ounces Velveeta cheese, Cubed
2 tablespoons lemon juice

Preparation

Steam broccoli until tender, and drain. Set aside.
Melt butter over medium-low heat, and add diced onions. Cook until tender (about 10 minutes).
Add flour, and stir for 2 to 3 minutes.
Slowly add cream (you can also use Half-and-Half, evaporated milk, regular milk, or a combination), stirring continuously.
Slowly add the stock, stirring continuously.
Add the 3 cheeses.
Stir until smooth.
Puree about 1 cup of the broccoli.
Add the puree and the rest of the florets to the soup.
Add lemon juice.
Stir occasionally until heated through (about 15 minutes).