Broccoli-Cheese-Mustard Soup

Cut florets off broccoli and divide into small sections. Simmer in lightly salted butter 2 to 3 minutes, then drain and set aside.

Peel stalks and cut into small pieces. Cook with onions in 3 Tbsp butter in large saucepan about 5 minutes. Add 3 cups broth and oregano. Simmer 20 to 30 minutes or until vegetables are fork tender.

Process in blender or food processor until smooth.

Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 4 cup broth.

Heat to simmering, stirring. Slowly add milk and cheese, stirring constantly. Add broccoli florets. Heat and serve.