Cheesey Broccoli Soup ½ cup butter 1 onion, chopped 2 cups cooked broccoli 14.5-oz can vegetable broth 1 lb cheddar cheese, cubed 2 cups milk 1 tbs garlic powder 1 carrot, shredded ⅔ cup cornstarch 1 cup water Before cooking, make sure cheese, onion, and carrots are all chopped up and shredded. In a stockpot, melt the butter over a medium heat. Cook the onion in the butter until softened. Stir in the broccoli and carrots and cover with chicken broth. Simmer until vegetables are heated through, about 5-10 minutes. Reduce heat and stir in the cheese cubes until melted. Mix in the milk and garlic powder. In a small bowl, stir in cornstarch into the water until dissolved. Stir this mixture into the soup, stirring frequently, until thick. Serves 12