Is it Winter yet?

I know that I will complain when the rain goes on for too long but I'm longing for some 'cooking weather' where it doesn't matter if I turn on the stove or oven. I'm dreaming of hot soups and warm kitchens!

This is an easy soup that goes great with toasted or garlic bread slices.

Cheese and Broccoli Soup

1 cup fresh broccoli, cut in small pieces
3 tablespoons butter
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1 pint of half and half milk (you can use half heavy cream and half chicken broth or water, too)
1 1/2 cups chicken broth
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 small can of roasted, green chilis
8 ounces of processed cheddar cheese ike Velveeta, cubed

Steam the cut broccoli for about 5-6 minutes until just tender.

Melt butter in a large pot and cook the onion but do not brown. Add the flour and cook for another minute. Keep stirring while you add the liquids, salt, and pepper. Stir constantly on medium to low heat until mixture thickens slightly. Don't let it boil.

Add the chilis and cheese and keep stirring until the cheese melts. Add in the broccoli, cook to warm, about a minute or so, and serve.

Ideas . . .
Some toasted croutons on each serving of soup is nice.
Sprinkling each serving with some finely chopped green onion is tasty.
Add a few shreds of cheese to the top for looks.
No broccoli in the house? A 12 ounce package of defrosted frozen mixed vegetables give you an entirely different soup.