4 cups chicken broth
1 lb frozen broccoli
1 lb monterey jack cheese
1 lb sharp cheddar cheese
1 can evaporated milk
2 tbsp minced onion
1 tbsp cornstarch (optional)
Cook broccoli and minced onions in boiling broth until broccoli is tender. Add the rest of the ingredients and heat over low heat until cheese is melted. Cornstarch may be used if a thicker soup is desired, but is not necessary. This recipe makes a lot of soup, and freezes tolerably well.