Here's the first recipe from my soup-capade on Sunday. I have chili on the stove as we speak. The chickens will go in the oven soon and the rest of the soups will hopefully get made today. Though I've only two freezer containers left. We'll just have to see how it goes.
For your eating pleasure, I give to you...
2 tbs butter
2 tbs finely chopped onion
2 tbs flour
2 cups beef stock or boulion
3 cups milk
1 cup heavy cream
3 cups Extra Sharp White and Yellow Cheddar Cheeses mixed
4 cups steamed broccoli pulsed to almost a meal consistency in a food processor
Melt butter in a large stock pot, add onion and cook slowly until limp. Stir in flour and cook for 3 minutues, stirring. Slowly add the stock, milk and cream alternating until all are combined. Heat to boiling stirring frequently. Stir in the cheese and broccoli. Keep stirring until the cheese is completely melted. Add salt and pepper to taste.
The longer this soup sits the thicker it gets until you end up with a soup that won't fall off a spoon.