1	lb.	chopped onion
10	oz.	chopped celery
10	oz.	margarine
10	oz.	flour
1	tsp.	white pepper
2	tsp.	salt
1 1/2	gal.	milk
1 3/4	qt.	water
4	oz.	vegetable or chicken base
2 lbs.	12 oz.	shredded processed Swiss cheese
5 lbs.	8 oz.	frozen broccoli cuts

In a steam-jacketed kettle, combine onions, celery and margarine. Saute vegetables until tender. Stir in flour, pepper, and salt. Cook 5-10 minutes, stirring often. Using a wire whip, gradually stir in milk, water, and base. Reduce heat and cook until thickened, stirring constantly. Add cheese. Stir until cheese melts.

Steam broccoli until it begins to soften. Add to soup. Heat to 180 degrees F.

Notes: Salt may need to be adjusted depending on the amount of salt in the vegetable or chicken base.

Yield: 3 gallons