Creamy Broccoli Soup

This is what The Sage Cafe is famous for. Well, as famous as you get in McMinnville, OR. I loved this comfort soup on a rainy or cold day, which was almost every day during the winter I worked there between college in 1999. It's heavenly and addicting.

Soup base:
7 cups water
1 1/2 tbsp Lawry's seasoned salt (No MSG)
1 onion, finely chopped
3 stalks celery, chopped
2 cups green cabbage, chopped
4 cups broccoli, chopped
1+ cups carrots, peeled and chopped (or the pre-shredded kind in a bag if in a hurry)
1 cup light sour cream
2 cups grated cheddar, or monterey jack/cheddar blend cheese

Reux: (French name for thickening agent to make the soup thick)
1 1/2 cups milk
1 1/a cups flour

Whisk together until all the little lumpies are gone.

Combine all but the sour cream and cheese soup base ingredients into a large pot and bring to a boil. Make sure there is enough water to cover 2" over the top of the vegetables, adding more water if needed. Cook on high heat, until vegetables are lightly done and tender. Turn heat to the lowest setting.

Making sure soup is on lowest setting, slowing mix in the Reux. S.L.O.W.L.Y. mix in the Reux, stirring soup constantly.

Add sour cream, stir until smooth. Add cheese and stir until melted. Remove from heat and serve with fresh bread. YUM!

Feeds a small crowd.