Cream of Broccoli and Cheese

Hubby calls and wakes me up from my nap to say he was coming home from work...crud, what am I going to make for dinner?  I have 30 min to put something together!

We ended up having meatballs that I previously made and froze as well as baked salmon steaks (salt, pepper and miracle whip), garlic bread and Cream of Broccoli and Cheese soup.  Hubby was quite impressed with how quickly I was able to put a meal together :o)

Ingredients:
1 crown of broccoli - cut into pieces
1/2 cup water
1/2 cup milk
2 tsp butter
2 tbsp flour
1 can evaporated milk
1 cup milk
1/2 tsp thyme
1 tbsp chicken broth (bouillon)
1 tsp white pepper
2 large handful of shredded cheese

In a medium sized pot, boil water and add broccoli - cut until tender. Put broccoli, water and 1/2 cup of milk in a blender and blend/puree (depending on how smooth or chunky you want the soup to be). Using the same medium sized pot, melt butter and add flour to create a roue.  Let the flour cook for about 3 min on medium heat (stir as it's cooking). Add evaporated milk and milk - as the soup thickens, add thyme, bouillon and white pepper.  Let it simmer for about 5 min, stirring occasionally.  Add broccoli puree to the soup and simmer for about 10 min on low-med heat (stir occasionally) - be careful to not let it boil.  Turn stove to low heat and add shredded cheese.  Allow the cheese to melt and stir. Soup is ready to be served.