Someone asked me for the recipe. I don't really have one; I just throw shit together. But I will tell you how to make it - the technique is more important than the ingredients! It's all in the hips, baby. Not really, it's actually in the stirring. LOL!

To make broccoli cheese soup, start with a big pan, like a dutch oven. Melt about half a stick of butter. Throw in a big scoop of flour, like...half a cup to a cup, at least. Stir, stir, stir until it makes a funky paste. Then sllllowly pour in cold chicken broth, a little at a time, stir stir stir stir stir stir stir stir stir, a little more, stir stir stir...until you have a nice, thick liquid. This is called making a roux. Use two of those boxes of chicken broth.

Add to this about a two bunches of chopped up broccoli or a bag of chopped broccoli or a frozen little brick of chopped broccoli, it doesn't really matter. Then add about, oh, fifteen twists of your pepper grinder and about half a dozen shakes of your salt shaker. Add a little dry mustard and some onion powder.

Now, the cheese. I use about 3 to 4 cups of sharp cheddar. Pour it all on a couple of paper towels and sprinkle a couple of spoonfuls of flour on it. Work the flour through the cheese with your fingers (like for fondue!) and then dump it all in the pot. Stir, stir, stir, stir, stir.

Then, get a big container of half and half. Pour half in and stir, stir, stir, stir. Then take the other half and add a few spoonfuls of flour to it and shake it up really well, and pour that in, too. Stir and stir and stir. When it looks like broccoli cheese soup, turn the heat down to low and put a lid on it for half an hour or so.

The end.