Broccoli Cheese & Cauliflower Soup

Cut florets off broccoli and simmer in lightly salted water (about a cup of water) for 2 minutes; drain (saving the water for the soup) and immerse in cold water to stop cooking, then set aside.

Cut and chop broccoli stalks and cauliflower into small pieces. Chop onion.

Add chopped onions and 3 tablespoons of butter to the soup pot; sauté over medium low heat for 5 minutes or till lightly brown. Add chopped broccoli stalks, cauliflower and 4 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth and add back to the soup pot. Or blend with an immersion blender.

Melt the remaining 2 tablespoons butter in a saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper and then gradually add the milk. Stir the milk mixture into the processed mixture and remaining 4 cups of chicken broth and the water from the simmered broccoli florets. Continue to cook, stirring, until mixture begins to bubble. Add cheese; stir until smooth and cheese is melted. Add reserved broccoli florets and heat through.