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Sauté onion, celery, carrot and garlic in butter until tender in a
large sauce pan. Add chicken broth and bring to a boil. Add
broccoli and simmer for 5 mins or until just tender..not
overcooked. In a separate container, combine milk and flour (I
use a salad dressing cruet and shake until blended). Stir the flour
mixture into the broth mixture, and cook until soup is thick and
bubbly (stirring constantly). Turn down heat and add cheese,
stirring until melted. Add seasonings and serve.
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