4 cups fresh or frozen broccoli
1/2 cup chopped onion
1 cup gluten-free chicken broth
1/2 tsp salt
3 Tbs cornstarch
2 1/4 cup cold milk
2 cups grated cheddar cheese
Combine broccoli, onion, broth and salt in a 3 quart saucepan. Bring to a boil and simmer on low 5 to 10 minutes until broccoli is tender.
Mix cornstarch with 1/4 cup cold milk, then add to saucepan with remaining 2 cups milk.
Bring to a boil, stirring constantly, then heat one minute more to thicken.
Add grated cheese. Stir soup over low heat until cheese is melted.
Makes 8 cups.