Soups For A Great Fall.......Creamy Broccoli soup

The fall is the perfect time for soup. 
 I will be creating a  soup list on my blog of all the beloved soup recipes I have collected and made through the years.  

If you have a recipe you would like to share, I would love that.  I can link to your blog or share it here.  
I will post new soups several times a week for fall.  Keep coming back friends!

(Courtesy of Great American Recipes)

 For 4 servings you will need:

2 lbs. fresh broccoli

4 to 5 green onions, sliced

3 Tbsp.

butter or margarine

2 cans (10½ oz. each) chicken

broth

3 Tbsp. all-purpose flour

1 tsp. salt or to taste

½ tsp. black pepper

⅔ cup half-and-half

4 Tbsp. grated cheese, Cheddar

or Parmesan, optional, for

serving

Preparation:

1 Trim broccoli. Rinse well. Cut

stems into thin slices. Cook broccoli

flowerets separately.

2 In a heavy skillet, sauté green

onions in butter until soft but not

brown.

3 Add broccoli stems and chicken

broth. Bring to a boil.

4 Simmer over medium high heat

for about 15 minutes or until stems

are just barely soft.

5 Place mixture into blender con-

tainer or food processor. Purée.

6 Return to skillet or saucepan

Add flour dissolved in a little water.

Add salt and pepper. Stir in half-

and-half.

7 Cook broccoli flowerets in a little

water separately.

8 Add to soup. Bring to a boil. Heat

and stir until thickened and creamy.

9 Serve with cheese, if desired,

and a sandwich for lunch or dinner