Recipe: Jarlsberg Cheese and Broccoli Soup (using leeks and mushrooms)

JARLSBERG CHEESE AND BROCCOLI SOUP

1 cup chopped leeks
1 to 2 cups mushrooms, chopped
2 to 3 Tbsp. butter or margarine
1 to 2 Tbsp. flour
3 cups chicken broth
1 bunch broccoli, cut in florets
1 pint half and half (or to taste)
1 cup shredded Jarlsberg cheese

Saute leek and mushrooms in butter until tender.

Add flour and heat 1 minute more till bubbly.

Stir in broth and cook until thick.

Add broccoli. Simmer 15-20 minutes or until broccoli is tender.

Add half and half (less if you want) and cheese. Stir until cheese is all melted.

Good with a good loaf of French bread.

Source: Granville Country Store, 1990's