1 1/4 lb Broccoli, trimmed 2 md Onions, sliced 5 tb Butter, divided 7 c Chicken broth, divided 1 t Dried oregano leaves, -crumbled 1/4 c Flour 3 tb Dijon-style mustard 1/8 ts Pepper 1 c Milk 2 c Shredded sharp cheddar -cheese 1. Cut flowerets off broccoli and divide into small sections. simmer in lightly salted utter 2 to 3 minutes; drain and set aside. 2. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes. 3. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender. 4. Process in blender or food processor until smooth. 5. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. 6. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring. 7. Slowly add milk and cheese, stirring constantly. 8. Add broccoli flowerets; heat and serve.