"Lion House" Cream of Broccoli Soup with Cheddar Cheese

Makes 6 servings

4 Tablespoons unsalted butter
1/2 cup copped onion
1/c cup peeled, chopped carrots
1/2 cup chopped celery
4 cups chopped broccoli
1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups shredded cheddar cheese, divided
2 Tablespoons Worcestershire sauce
Salt and pepper, to taste
Broccoli florets, steamed, for garnish

Melt butter in a large soup pot over medium heat.  Add onion, carrots, celery garlic, and broccoli and saute until the vegetables are very soft.  Add flour to the vegetables, making a roux.  Pour in cream and chicken broth, mixing well.  Simmer until mixtgure has thickened, about 4 minutes.  Add 1 cup cheddar cheese and stir until cheese has melted into the soup.  Season with worcestershire sauce, salt, and pepper.

To serve, ladle into individual bowls and garnish with remaining 1/2 cup cheddar cheese and steamed broccoli florets.