Soup – Broccoli Cheese

• 12 T butter, cut in 1 T pieces
• 2 c chopped yellow onion
• 2 large cloves of garlic, minced
• 1 c flour
• 6 1/2 c almond milk
• 29 oz chicken broth
• 1 c heavy cream
• 6 c finely chopped broccoli florets
• 20 oz sharp cheddar cheese
• 2 oz shredded Parmesan cheese
• salt and pepper to taste

1. Melt butter in pot over medium-high heat. Add onions and cook, stirring frequently until nearly soft, about 4-5 minutes.
2. Add garlic and flour; cook for about 1 minute, stirring constantly.
3. While whisking, slowly pour in milk then broth.
4. Stir in broccoli.
5. Cook stirring constantly until mixture thickens.
6. Reduce heat to low and cook stirring frequently until broccoli is tender, about 6-8 minutes.
7. Remove from heat.
8. Stir in heavy cream, chedder, and Parmesan cheese, mixing until melted.
9. Season with salt and pepper to taste.

Made on 2021-08-14. It was a bit thin. We should try less milk next time. It made roughly 11 servings.