Broccoli Cheese Soup
½ Cup Butter
1 Onion, Chopped
1 (16 Ounce) Package Frozen Chopped Broccoli
4 (14.5 Ounce) Cans Chicken Broth
1 (1 Pound) Shredded Cheddar Cheese
2 Cups Cream
1 Can Cream Mushroom Soup
1 Tablespoon Garlic Powder
½ Cup Cornstarch
1 Cup Water
Step 1 In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth and cream of mushroom soup. Simmer until broccoli is tender, 10 to 15 minutes.
Step 2 Reduce heat, and stir in cheese until melted. Mix in milk and garlic powder.
Step 3 In a small bowl, whisk cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick. 12-14 Servings