1 lg. bunch fresh broccoli
3 tbsp. butter
1/4 c. flour
2 c. milk
2 c. shredded sharp Cheddar cheese
1/2 tsp. ground dry mustard
1 tsp. salt
1/4 tsp. pepper
2 c. chicken stock

1. Prepare broccoli; rinse well; remove tough outer layer from stem pieces - separate florets. Steam salted florets and stem pieces (leaves too!) until tender. Reserve the water after steaming the broccoli.

2. While broccoli is steaming, prepare cheese sauce: Melt 3 tablespoons butter in 3-4 quart saucepan over medium-high heat until bubbly. Add 1/4 cup flour and stir with wire whip to combine. While continuing to stir, add 2 cups of milk, a little at a time until mixture is thick and bubbly. Remove from heat and add 2 cups cheese, 1/2 teaspoon mustard, salt and pepper. Stir until cheese has melted.

3. Puree steamed broccoli in blender or food processor, using the reserved water used for steaming.

4. Combine cheese sauce, pureed broccoli and the chicken stock in large saucepan. Heat at low-medium temperature, but do not allow soup to come to a boil.

5. Serve with a bit of additional shredded Cheddar cheese. Enjoy!