1 cup onion, diced
6 Tbsp margarine
1/3 cup flour
salt and pepper to taste (I did not use much)
4 cups skim milk
3 cups chicken broth
2 cups broccoli, diced
1/2 cup chopped celery
1 pound Velveeta (I used the 2 % milk variety)
In a stock pot, saute the onions in the butter on medium heat. Add the flour, salt and peppr and stir to make a paste. Add the milk slowly, stirring with a whisk. Cook on medium high until bubbly and thick, stir often to prevent it from sticking to the bottom of the pot.
|Broccoli and celery boiling in chicken broth.|
Cut the Velveeta into cubes and add to the mixture. Stir constantly to prevent sticking. Heat until the cheese is all melted.