** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut flowerets off broccoli and divide into small sections.
2. simmer in lightly salted utter 2 to 3 minutes; drain and set aside.
3. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes.
4. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.
5. Process in blender or food processor until smooth.
6. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly.
7. Stir in mustard and pepper. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring.
8. Slowly add milk and cheese, stirring constantly.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, MSG, Poultry, Cheese, Mustard, Onion allergies.
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