Cream of Broccoli Soup

1 stalk broccoli, cut up
1 cup water
2 chicken bullion cubes

Cook until tender. Remove from meat and mash, do not drain.

4 T. butter
1 T. dried onions
1/4 tsp. celery salt
1/4 tsp. pepper
4 T. flour
salt to taste
2 cups hot milk
grated cheddar cheese

Melt butter. Stir in onions, celery salt, pepper. Cook slightly (do not brown). Stir in flour until smooth and bubbly. Add hot milk and bring to boil stirring constantly. Will be thick. Add the broccoli and water mixture. Stir in cheese and serve.

To add potatoes: (This is how I always make it)

Dice peeled potatoes, cook until tender in salted water. Add cooked potatoes to finished broccoli soup.

Notes:
-Add salt to taste.
-If too thick, thin with milk or water from cooked potatoes.
-Double this recipe for a main dish.

Recipe from Mom