Broccoli Cheddar Soup

This is a great comfort food for those frigid days and we've had a lot of them lately. I don't recall where I found this recipe but I do know that I embellished it somewhat. It is very rich and filling and I like it with cornbread!

Most recipes call for celery which I don't like. I've listed it in the recipe but it is optional. Here are the ingredients I use:



* 2 cups water
* 4 cups chopped fresh broccoli
* 1 cup chopped celery (optional)
* 1 cup chopped or shredded carrots
* 1/2 cup chopped onion
* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 3 cups chicken broth
* 2 cups milk
* 1 tablespoon parsley
* 1 teaspoon onion salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 2 cups shredded cheddar cheese

Directions

1. In a large pot, bring water to boil. Add broccoli, (celery) and carrots; boil 2-3 minutes. Drain and set vegetables aside. In the same pot, saute the onion in butter until it is tender. Stir in flour to form a roue (until it is smooth). Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Add the cheese, stirring to melt.