Tags: American, Vegetarian, Entree, Soup
57 grams butter
125 grams onion
1 broccoli
198 grams not-chicken broth
170 grams double cheddar
250 grams milk
5 grams garlic powder
15 grams cornstarch
120 grams water
In pot, melt butter over medium heat.
Cook onion until softened.
Stir in broccoli and cover with broth.
Simmer until tender, 10-15 minutes.
Mix in milk and garlic powder.
Reduce heat and stir in cheese cubes until melted.
In a small bowl, stir cornstarch into water until dissolved.
Stir mixture into soup, cook, stirring frequently, until thick.