16 ounces fresh broccoli florets
2 cups chicken broth, divided
1 stick salted butter
1 onion, finely chopped
1 heaping tablespoon all-purpose flour
2 (10.75-ounce) cans cream of mushroom soup
1 (12-ounce) can evaporated milk
8 ounces Velveeta cheese, shredded
In a saucepan over medium heat, cook broccoli in 1 cup chicken broth until tender, about 7 to 10 minutes. In food processor, purée broccoli in chicken broth until creamy; set aside. In a skillet over medium heat, melt butter and sauté onion until tender. Add flour, and stir until smooth. Stir in puréed broccoli mixture, remaining 1 cup chicken broth, mushroom soup, and evaporated milk. Simmer, stirring for 20 minutes. Do not boil. Stir in cheese until melted.
Yield: 8 servings