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Broccoli-Cheese Soup

1 1/2 pounds fresh broccoli
1 pint half-and-half (half milk, half cream)
2 cups water
1 pound pasteurized process cheese spread (like Velveeta)
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornstarch (cornflour) mixed with 1 cup cold water

Steam broccoli until tender (can cook in microwave on high power, 6
minutes per pound). Place half-and-half and water in the top of a
double boiler. Add cheese (cut in pieces), salt and pepper. Heat
until all the cheese is melted. Add broccoli. Mix cornstarch and
water in a small bowl. Stir into the cheese mixture in the double
boiler, and heat over simmering water until soup thickens. Makes 10
1 cup servings.

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