Broccoli Cheese Soup (Print Version)

# Ingredients:

01 - 6 tablespoons butter, cut into 1 tablespoon pieces.
02 - 1 cup finely chopped yellow onion.
03 - 1 large clove garlic, finely minced.
04 - 1/4 cup + 3 tablespoons all-purpose flour.
05 - 3 1/4 cups low-fat milk.
06 - 1 (14.5 oz) can low-sodium chicken broth.
07 - 1/2 cup heavy cream.
08 - 3 cups finely chopped fresh broccoli florets.
09 - 10 oz (2 1/2 cups) sharp cheddar cheese.
10 - 1 oz (1/3 cup) finely shredded Parmesan cheese.
11 - Salt and freshly ground black pepper, to taste.

# Instructions:

01 - Melt butter in pot over medium-high heat. Add onions and cook, stirring frequently until nearly soft, about 4-5 minutes.
02 - Add garlic and flour, and cook for about 1 minute, stirring constantly.
03 - While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
04 - Cook stirring constantly until mixture begins to thicken. Reduce heat to low and cook until broccoli is tender, about 6-8 minutes.
05 - Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.
06 - Season with salt and pepper to taste. Serve warm with more cheddar if desired.

# Notes:

01 - Use freshly shredded cheese from blocks for best results.
02 - Can use extra sharp cheddar for bolder flavor.
03 - Can increase broccoli to 4 cups if desired.

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