Broccoli and Cheddar Soup

• 2 tbsp butter
• 1 medium yellow onion, diced
• 2 cloves garlic, diced
• 2 tbsp flour
• 1 tsp ground mustard
• 1/8 tsp cayenne pepper
• 1/2 tsp celery salt
• 1 tsp salt
• 4 c milk
• 8 oz sharp cheddar, shredded finely
• 12 oz frozen chopped broccoli

Heat Dutch oven over medium heat. Add butter and wait until completely melted. Add onions and garlic and sweat for 4-5 minutes, until onions are translucent. Add flour and stir. Let cook 2-3 minutes until just starting to turn a light golden brown. Add seasonings. Add one cup of milk and whisk thoroughly. Add remaining milk. Let come to a boil and reduce heat to a simmer. Add cheese about 1/3 at a time, allowing each batch to melt. Add broccoli and simmer another 5-7 minutes so that broccoli is thoroughly heated. Serve immediately.