Cream of Broccoli Soup

1 1/4 lb broccoli
4 Tbsp butter
1/4 c mushrooms, chopped
1 Tbsp onion, chopped
4 Tbsp flour
3 1/2 c milk
1 lb sharp cheddar cheese, grated
1 tsp salt

Cook broccoli. Chop and set aside.

Melt butter in large heavy pan. Add mushrooms and onion. Saute until tender.

Add flour and stir until bubbly.

Gradually add 1 1/2 c milk, stirring constantly to prevent lumps. Add cheese and stir until smooth. Stir in remaining milk.

Add broccoli and heat thoroughly.

NOTES
Untried.
From: "From Amish and Mennonite Kitchens" by Phyllis pellman Good and Rachel Thomas Pellman.