Broccoli Cheese Soup

All our snow melted this week.
And tonight we are under a winter weather advisory with 1-3 or 3-5 inches of new snow predicted. plus rain. plus sleet.
So, what better to prepare for dinner than a warm, filling soup.
This is the first time I've made a broccoli cheese soup, and it turned out great.
It was super easy to prepare- in fact I made it all while the Rhodes rolls were cooking (15-20 mins). Our stomachs are full and happy tonight, and we are hoping this is the last snow fall of the season...probably not.Broccoli Cheese Soup

(4 servings)

1 can chicken broth, about 1 3/4 cup

1 small onion, chopped

1/3 cup flour

1/4 cup butter

pepper to taste

2 cups milk

1 1/2 cups shredded cheddar cheese

1/2 cup shredded Swiss cheese

2 1/2 -3 cups broccoli, chopped and lightly steamed (about 2 heads)

Saute chopped onion and some butter or olive oil until tender. In a separate pot melt butter and add flour and pepper. Stir together until well mixed, stirring so it doesn't burn and then whisk in the milk. Stir and heat together over medium-high heat until the soup starts to thicken. Next, add the chicken broth and onions and continue to stir until blended. Add the cheese and broccoli and stir until the cheese is melted. Serve immediately.

Serve with warm bread/rolls.
Hurry and make it before it's too warm to make it anymore.

found at: barefoot and baking