For this week's Soup Special of the Day - Broccoli Cheese Soup.
Broccoli Cheese Soup
1/2 cup butter, Blue Bonnet Light
1 onion, chopped
1 cup sliced mushrooms (optional)
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans low sodium chicken broth
1 (1 pound) loaf processed 2% cheese food, cubed
2 cups 2% milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
1 - In a stockpot, melt butter over medium heat. Cook onion, and mushrooms if using, in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2 - Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3 - In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.