Rinny's Broccoli and Cheddar Soup

* 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
* 2 cups sliced onions
* 5 tablespoons butter or margarine
* 7 cups chicken broth, divided
* 1 teaspoon dried leaf oregano, crumbled
* 1/4 cup flour
* 2 tablespoons Dijon mustard
* 1/8 teaspoon pepper
* 1 cup milk (always cook with whole so it doesn't scald and sour!)
* 2 cups shredded sharp Cheddar cheese

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan.

Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes.

Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes.

Carefully process hot mixture in batches in a blender until smooth.

Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly.

Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth.

Continue to cook, stirring, until mixture begins to bubble.

Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through.