Broccoli and Cheese Soup

Serves 6-8
  • 1/2 cup butter
  • 1 medium yellow onion, diced
  • 1/2 cup flour
  • 6 cups milk
  • 1 bunch broccoli, chopped
  • 1 tsp. cayenne pepper
  • 1 tbsp. Dijon mustard
  • 1/2 cup beer
  • 1 cup half-and-half or light cream
  • 1 tsp. Worcestershire sauce
  • 1 lb. Grafton 2-Year Daisy Cheddar Cheese, grated (4 cups)
  • - salt and black pepper, to taste

In large pot, melt butter over medium heat; add onion and cook gently until soft. Reduce heat; stir in flour and continue cooking 3-4 min. Do not allow to brown. Slowly add milk, stirring constantly until the mixture is smooth and begins to thicken. Add broccoli, cayenne, mustard and beer; simmer until broccoli softens (5-8 min.). Add half-and-half and Worcestershire sauce; simmer 3-5 min. until broccoli is tender. Add cheese, stirring until melted. Season with salt and pepper, to taste.

Recipe courtesy of American Country Cheese by Laura Chenel and Linda Siegfried.