Broccoli Cheese Soup

Broccoli Cheese Soup
Hot Crusty Homemade Bread

Another quick and easy hot dinner designed for nights that are beginning to get cool. This tastes great with wheat bread or herb bread.

Ingredients:
1 large package frozen chopped broccoli (about 3 cups) (You may also use fresh.)
¼ cup of celery, chopped finely
¼ cup of shredded carrots
¼ cup onion, chopped finely
1 Tbsp butter
2 cups of chicken broth
2 cups of milk
½ cup of half and half
2 Tbsp cornstarch
1 tsp salt
¼ tsp pepper
¼ cup of any flavor shredded cheese (This is a great use for any leftover cheese.)
Flour and yeast for bread

In the morning:
Set up the bread machine to delay bake the bread. Have the bread ready 15 minutes before the soup.

In the afternoon:
Chop the vegetables to a fine grind in an electric chopper or food processor.
Put the vegetables in a pan with the broth.
Cook 10 minutes over a slow simmer, until the vegetables are tender.
Take the bread out of the machine and let it rest till the soup is ready.
Add the milk, reserving ¼ cup back for later.
Stir in the salt and pepper, and cook over medium low heat, just until the milk is warm.
Mix the reserved ¼ cup of milk and the cornstarch. Whisk till smooth.
Pour the cornstarch mixture into the soup, stirring constantly, until thickened.
Add the cheese and continue to cook and stir until it is melted.
Serve with the hot bread.

Note: This is a basic recipe that can be used with many vegetables besides broccoli. Try experimenting with winter squash, cauliflower, or other winter vegetables.