Chedder Broccoli Soup

I like this recipe because it is quick, simple, tasty, and less fattening then recipes that use cream. Technically you could substitute cream for the milk and evaporated milk if you want a richer, "creamier" soup. As long as you don't mind adding a few hundred more calories per serving. :)

1-2 large bunches of fresh broccoli, chopped (you can substitute a 1 lb. bag of frozen broccoli)
½ cup chopped onion
2-3 tsp chicken bullion (2-3 cubes)
2 Tbsp butter
¼ cup flour
1 cup milk
1 can evaporated milk
2 cups grated cheddar or colby jack cheese
Pinch dry mustard

Put chopped broccoli and onion in a 2 -3 quart sauce pan. Barely cover vegetables with water. Add the chicken bullion. Add salt and pepper if desired. Bring to a boil and then simmer until broccoli and onions are tender. In a separate sauce pan melt butter and whisk in the flour to create a rue. Continue whisking the rue for about 30 seconds. Add the regular milk while you continue to whisk the rue until it turns into a smooth white sauce. Add the white sauce to the broccoli and onions. Stir, and then add the can of evaporated milk. Add the pinch of dry mustard. Simmer for 20 minutes. Five minutes prior to serving stir in the cheese. More milk can be added for a thinner soup. Works great in bread bowls.