With rain most of the day today, I felt like soup today, and made this and it was delicious. I used leftover corn on the cob that we had grilled earlier this week.

Broccoli and Cheddar Cheese Soup

4 cups broccoli (florets and stems), chopped
1/2 cup cold water
1 large onion, diced
1/3 cup diced celery
1 T olive oil
1 T butter
1 T flour
1 t paprika
1 t mustard powder
1 t dried thyme
1/2 t salt
1/2 t pepper
1/4 t ground nutmeg
2 cups chicken stock
2 cups 2% milk
1 1/2 cups corn kernels
3 oz cream cheese, softened
1 1/2 cups grated sharp cheddar

Option, added cubed ham and it was a good addition.

Place broccoli and water in a microwaveable bowl, cover with plastic wrap and cook on high for 3 minutes or until tender (not mushy). Set aside.

In a nonstick pan over medium heat, saute the onions and celery in oil until golden. Push them to the side of the pan and melt the butter on the other side. Mix the flour with all the spices and add to the butter. Stir and cook for 1 minute. Mix the ingredients in the pot until combined.

Pour in the stock and milk. Bring up to a simmer, it should thicken slightly. Add the corn and broccoli (include the water) and simmer for 5 minutes. Stir in the cheeses until they are completely melted into the soup. Serve hot.

Also, any time I make a whole chicken I boil it in water for the chicken stock, and usually have that on hand for when chicken stock is necessary.