Broccoli Cheese Soup

Cook together in a 5 qt. dutch oven 'til onions are translucent.

2 Tbs Olive Oil

1 1/2 cup thinly sliced Yellow Onions

1 TBS sliced Garlic

1 tsp. Sea Salt

1/4 tsp. Cayenne Pepper

Puree together and add to dutch oven and bring to a boil:

5 cups Chicken Stock

4 cups Broccoli Florets

Gradually add and stir into soup until melted:

1 1/2 cups grated Medium to Sharp Cheddar Cheese

Serve with french bread, mmm good!