Broccoli Cheese Soup

I have this recipe and the Panera Broccoli Cheese soup recipe as my 2 fave ones. They are different in that this one is based in Chicken broth, instead of like heavy cream/whole milk and butter in the Panera one, so when I make it I don't feel so guilty about eating it! It's a southern recipe. You can use less broth, if you want...but really it's not a heavy super thick soup, which we love. Sometimes they get so thick it's like eating a paste! This is just right. Don't forget the mustard and pepper, that's what gives it a little kick! Enjoy! Broccoli cheese soup is made with fresh broccoli.
Ingredients:
•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
•2 cups shredded sharp Cheddar cheese

Preparation: 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. Broccoli cheese soup serves 8.