Broccoli Cheese Soup (Betty Crocker)

Ingredients

• 2 tablespoon canola or soybean oil
• 2 medium onions, chopped (1 cup)
• 2 tablespoon all-purpose flour
• 2 teaspoon salt
• 6 cups original-flavored soymilk or fat-free (skim) milk
• 4 teaspoons cornstarch
• 3 cups shredded reduced-fat sharp Cheddar cheese (12 oz)
• 6 cups bite-size fresh or frozen (thawed) broccoli florets

Preparation

1. In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
2. In small bowl, stir soymilk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.
3. Stir in cheese. Cook about 3 minutes, stirring frequently, until cheese is melted. Stir in broccoli. Cook about 1 minute or until hot, stirring occasionally.

-- JMagGuthrie - 17 Dec 2012