Cream of Broccoli Soup

Cream of Broccoli Soup
By: Richard Puls (Cleveland, OH)

4 cups chicken broth
1 (10 ¾ oz) can of cream of celery soup
1 (10oz) pkg frozen chopped broccoli
½ cup (1 stick) butter
1 medium yellow onion, chopped
¼ cup flour
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup shredded cheddar cheese

Mix broth and soup in a large saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and then reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender. Heat butter in a medium skillet over medium heat; add onion, sauté until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheddar.