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Recipe by: gustav-adam
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See below ingredients and instructions of the recipe
1 1/4 lb Broccoli, trimmed
2 md Onions, sliced
5 tb Butter, divided
7 c Chicken broth, divided
1 ts Dried oregano leaves,
-crumbled
1/4 c Flour
3 tb Dijon-style mustard
1/8 ts Pepper
1 c Milk
2 c Shredded sharp cheddar
-cheese
1. Cut flowerets off broccoli and divide into small sections.
simmer in lightly salted utter 2 to 3 minutes; drain and set aside.
2. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp
butter in large saucepan about 5 minutes.
3. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until
vegetables are fork tender.
4. Process in blender or food processor until smooth.
5. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook
until bubbly. Stir in mustard and pepper.
6. Add processed mixture and remaining 4 cup broth; heat to
simmering, stirring.
7. Slowly add milk and cheese, stirring constantly.
8. Add broccoli flowerets; heat and serve.
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