Ingredients

Instructions

  1. Combine broccoli, celery, carrots, water, and chicken bouillon in a large soup pot. Boil 20-30 minutes.
  2. While vegetables are cooking - In a saucepan, saute onion in butter until tender.
  3. Add cornstarch and flour to butter mixture, stirring until browned.
  4. Gradually add milk and cook, stirring constantly, until thick. Add shredded cheese and stir until melted.
  5. Add the cheese sauce to the broccoli mixture and stir until well combined. Simmer until heated through.