1/2 c. chopped onion
3 tbsp. butter
2 c. chicken broth
1 1/2 c. milk
1 (10 oz.) box frozen chopped broccoli
1 c. shredded Jarlsherg cheese, divided

In 4 quart pan, cook onion in butter over low heat 5 minutes until soft. Add chicken broth and milk. Bring to boil. Stir in broccoli. Reduce heat and simmer 10 to 15 minutes. Stir to break up broccoli. Stir in 3/4 cup of cheese until melted. In blender, blend 2 cups of the soup until smooth, about 1 minute. Stir puree into soup. Sprinkle with remaining 1/4 cup cheese.