Broccoli and Cheese Soup

10 oz. margarine
10 oz. onions, finely chopped
12 oz. all-purpose flour
1 tbsp. salt
1 tsp. black pepper
3 oz. chicken base
3 qts. water
1 1/2 gal. milk
40 oz. processed cheese, coarsely shredded

Melt margarine in steam-jacketed or other large kettle. Add onions and saute until tender.

Add flour and seasonings. Stir until blended. Cook for 5 minutes, stirring often.

Stir in chicken base, then add water and milk, stirring constantly. Reduce heat and cook until thickened, stirring often.

Add cheese and stir until melted.

Steam broccoli until just tender. Chop, if necessary. Add to cheese mixture and heat to 180 degrees F.

Notes: 1 1/4 oz. (2/3 cup) dehydrated onions, rehydrated in 1 cup water, may be substituted for fresh onions. Vegetable base may be substituted for chicken base.

Yield: 3 gallons – Serves 48 (8 Fl. Oz. Portions)

Cooking for a Crowd

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