Cream of Broccoli Soup

From Kinsey's aunt

1½ pounds chopped broccoli
1 chopped onion
2 cups chicken bullion
½ cup flour
½ teaspoon dry mustard (optional)
White pepper
½ stick margarine or butter
2 cups milk
1½ cups grated cheddar cheese

Cook broccoli and onion in broth. Make white sauce. When thick, add veggies (don't drain). Mix well and add in cheese, slowly. Simmer for 10 minutes.