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1/2 lb. fresh or frozen
1 can chicken broth
1 c. evaporated milk
1 c. shredded Cheddar or
American cheese, divided
1/4 c. finely minced onion
1/4 c. butter or margarine
2 Tbsp. flour
1/4 tsp. black pepper
salt to taste

Cook broccoli until very tender; drain. Reserve a few
flowerets for garnish, if desired, then puree remainder in food
processor. Set aside. In large saucepan over low heat, make a
white sauce using butter, flour and milk. Add about 3/4 cup of
shredded cheese to sauce, stirring while cheese melts. Stir in
chicken broth. Saute onion in butter and add to broccoli.
Combine broccoli and cheese sauce in Dutch oven or large pan.
Add pepper and salt to taste. Simmer over low heat for 30
minutes. Just before serving, sprinkle with remaining cheese
and flowerets.

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