1/4 cup (1/2 stick) butter
1/4 cup flour
2 cups milk
2 cups vegetable broth
2-3 cups (1 head) raw broccoli, finely chopped
2 tbsp dry onion flakes
1 tsp minced garlic
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1-2 pinches red pepper flakes
1 cup (4 oz) shredded cheddar cheese
(Optional) 1 can tuna
Melt butter in large pot. Add flour and stir to make a paste. Add milk gradually, stirring to incorporate. Add vegetable broth.
Cook over low heat for about 15 minutes, stirring regularly. Meanwhile, chop up a head of broccoli, stems and all.
Add broccoli through red pepper flakes. Do not accidentally do a "shake" of red pepper flakes instead of a "pinch." Trust me. Continue cooking soup on low for 20-25 minutes, stirring regularly.
Add cheese and (optional) tuna and stir until cheese is melted. Remove from heat and serve. Makes 4-6 servings or enough for 2 hungry adults and 1 very hungry