3/4 c. finely chopped onions
6 tbsp. corn oil butter
8 tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. dry mustard
Pinch cayenne pepper
5 1/2 c. milk
2 (10 oz.) cans chicken stock
8 oz. cheese, cubed
1 lb. broccoli, steamed & chopped

Saute onion in butter until soft. Stir in flour and next four ingredients; cook over low heat until flour is smooth. Allow flour to cook until golden brown; remove from heat and slowly add milk and chicken stock. Mix well. Return to heat and cook over low heat until thickened to medium thickness, add cheese, stir until melted. Add chopped broccoli and let soup cook on lowest heat for 15 to 30 minutes or until flavors blend. Serves 8 to 12.