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.