Ingredients

• 8 cups chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1 tablespoon salt
• 1 pinch ground white pepper
• 2 cups milk
• 1/3 cup cornstarch
• 1/4 cup water
• 3 cups fresh broccoli florets, cooked
• 1 1/2 cups shredded American cheese
• 1 1/2 cups shredded Cheddar cheese

Instructions

1. In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
2. Add milk and bring to a boil.
3. In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.