Cheeeeesey Broccoli Soup From the kitchen of Gramma Katein

• 2 Cups chopped broccoli
• 1/4 Cup chopped celery
• 1/4 Cup chopped onion
• 1 Cup chicken broth or bullion
• 2 Cups milk
• 2 Tbls cornstarch
• 1/4 tsp ground white pepper
• 8 oz shredded sharp or medium cheddar cheese OR 1/2 cup swiss cheese

Place vegetables and broth in a sauce pan and bring to a boil over high heat. Reduce heat and steam vegetables until tender, about 8-12 minutes.

Combine milk, cornstarch, and pepper, mixing well. Add mixture to cooked vegetables. Stir constantly and bring to a boil, soup will thicken. Remove from heat and gently stir in the cheese.

Serving Suggetions:

• Serve in homemade bread bowls.
• Serve with ground cayenne pepper spinkled sparingly on top of individual servings.
• Serve with garlic rounds made from thinly sliced onion bagels.
• Serve with a pinch of shredded cheese as garnish on top of individual servings.