cups chicken broth
cups fresh broccoli (chopped)
cup chopped onion
tablespoons all-purpose flour
teaspoon dried oregano (optional)
I used a couple shakes of natures seasoning and a couple shakes of Penzey's fox point seasoning
salt and pepper to taste
Bring broth to a boil. Add broccoli, carrot and onion and butter. Cook for five minutes or until broccoli and carrots are tender. I took a potato masher and mashed up the vegies a bit. In a separate bowl, slowly add milk to flour and mix until well blended. Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired, stir until melted. Add seasonings and serve.