Ingredients

1/2 cup oleo

2 chicken bouillon cubes

11 ounces chopped frozen broccoli

1 small onion, finely chopped

1 garlic clove, finely minced

1 teaspoon chopped tarragon leaves

2/3 cup flour

1/2 gallon of milk

8 ounces of shredded sharp cheddar cheese

In a large pot, cook oleo, bouillon, broccoli, onion, garlic, and tarragon until very soft. Stir in flour. Slowly add milk and stir until just beginning to boil. Add the shredded cheese and continue to cook until cheese is melted. Serve with crisp French bread.

• Riverside Retreat
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