Broccoli Cheese Soup

With the change in the season, a good creamy hot soup helps to warm us still. We enjoy this soup so much!
Gary/Louisville

Broccoli Cheese Soup

4 cups Chicken Broth
1 cup Water
1 cup Half and Half
4 slices American Cheese
1/2 cup Flour
1/2 teaspoon Dried Onion -- or minced
1/4 teaspoon Black Pepper -- freshly ground
4 cups Broccoli Florets -- bite sized

Garnish

1/2 cup Cheddar Cheese, shredded
2 teaspoons Parsley Sprigs -- minced, fresh

1. Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to
medium/high.

2. Bring soup to a boil, then reduce heat to low.

3. Add broccoli to soup and simmer for 15-20 minutes or until
broccoli is tender but not soft.

4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.

About six servings.