4 heads broccoli or about 8 C. when florets and stems are chopped
1 1/2 onions, chopped
3 1/2 C. chicken or vegetable broth
5 T. butter
3 T. flour
2 C. skim milk
2 to 3 garlic cloves, minced
1/2 C. shredded cheese
In a medium pot, melt butter and sauté onions and garlic until tender. Add broth and broccoli. Cover and simmer for 25 to 30 minutes, stirring occasionally. If desired, mash broccoli with a potato masher or fork. If broccoli is not tender enough, continue to simmer until broccoli reaches desired doneness.
In a small pan over medium heat, melt 3 T. butter. Stir in flour and milk. Stir until mixture is thick and bubbly. Add milk mixture to soup and serve.