Cream of Broccoli Soup contributed by Linda
2 Tb. butter
1 onion chopped
1 stalk of celery, chopped
3 C. chicken broth
8 C. broccoli florets, chopped
1 red pepper, chopped
Beginning: melt 2 T. butter in a large size stock pot and saute onion and celery till tender. Add broccoli and broth. Cover and simmer for 10 minutes.
For the rue: melt 3 Tb. butter, then add 3 Tb. all-purpose flour. Make a paste and then add 2 C. of half and half cream. Once thick and bubbly, add the 12 oz. Shredded Mexican Cheese to the rue.
Add the rue to the broccoli mixture and stir well..