Recipe: Broccoli Cheese Soup (quantity recipe)

Broccoli Cheese Soup (quantity recipe)
From: Susie. Illinois
I serve it with real Parmesan grated over the top

20 oz margarine
10 oz onions, finely chopped
Melt margarine in large kettle. Add onions and saute until tender.

12 oz flour
1 tablespoon salt
1 teaspoon pepper black
Add flour and seasonings. Stir until blended. Cook for 5 minutes, stirring often.

3 oz chicken base
3 quarts water
1 1/2 gallons milk

Stir in chicken base, then add water and milk, stirring constantly. Reduce heat and cook until thickened, stirring often.

2 pounds 8 oz processed cheese, coarsely shredded
Add cheese and stir until melted.

4 pounds frozen broccoli cuts
Steam broccoli until tender. Chop, if necessary. Add to cheese mixture and heat to serving temperature.

Note: 1 1/4 oz (2/3 cup) dehydrated onions, rehydrated in 1 cup water, maybe substituted fro fresh onions.

Note: I used a large slow cooker for this soup (Nesco Cooker).
I use rice in the soup sometimes (1 cup rice put in the chicken base, water and milk step). The soup will have to cook longer if rice is added.