1 bunch broccoli, trimmed (about 1 1/4 lb.)
2 med. size onions, sliced
5 tbsp. butter
7 c. chicken broth
1 tsp. oregano leaves
1/4 c. all-purpose flour
2 tbsp. Dijon style mustard
1/8 tsp. pepper
1 c. milk
2 c. shredded Cheddar cheese

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water 2-3 minutes; set aside.

Peel stalks, if desired, and cut into small pieces. Cook with onions in 3 tablespoons butter in large saucepan about 5 minutes. Add 3 cups broth and oregano. Simmer 20-30 minutes or until vegetables are tender. Process in blender or food processor until smooth.

Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 4 cups of broth. Heat to simmering, stirring. Add milk and cheese, stirring constantly. Add broccoli florets. Heat. Makes 8 servings.