Ingredients
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
2 1/2 cups broccoli, lightly steamed and chopped
Notes / Directions
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.
Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl with a little water, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.
Sounds yummy! If you don't want to use two pots, you can just sautee the onion in a pot with a bit of oil til translucent, then add the butter and flour and go from there. You can then add the chicken broth straight from the can at the place in the recipe it indicates to add the broth to the cream soup base. It's possible that the flavor would change a bit if you're not cooking the onion in the broth for so long, but with everything else, it's not likely to be very noticeable.
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