1 cup Jarlsberg, shredded
1 cup leek, chopped
1 cup fresh mushrooms, chopped
3 tbsp. butter
1 1/2 tbsp. flour, all-purpose
3 cups chicken broth
1 head broccoli, broken into small florets
1 pint half and half or heavy cream
Saute leek and mushrooms in butter till tender.
Add flour and
heat until simmering.
Stir in broth and thicken.
florets and simmer 20 min. or until tender.
Add cream and
Jarlsberg and stir until Jarlsberg is completely melted.