Friday Recipe - Broccoli Cheese Soup

I love this soup and the family does too. Tastes great with sourdough bread rolls or serve this up in bread bowls. mmm, mmm, mmm delicious!

Broccoli Cheese Soup
INGREDIENTS:
5 Tbls butter
2 celery stalks, finely chopped
1 small onion, finely chopped
2-4 medium carrots, shredded
2 crowns of broccoli, chopped
1/2 c flour
2 Tbls cornstarch
4 c chicken broth
4 c milk
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp ground mustard
1 lb shredded sharp cheddar cheese
salt and pepper to taste

Add vegetables to large stock pot with just enough water to cover them. Cook for 3-5 minutes until vegetables are tender. In a separate pan, melt butter and then stir in flour and cornstarch. Stir constantly for about one minute and then add in chicken broth. Continue stirring until slightly thickened. Stir into vegetables. Add in milk and spices and heat until very warm. Remove from heat. Stir in cheese a little at a time, stirring well after each addition. This is important to keep the cheese from curdling. Season with salt and pepper.

**TO REHEAT: microwave for 30 seconds. Stir then continue microwaving at 30 second intervals until the soup is warm. Using this method to reheat the soup will keep the cheese from curdling.