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1
Mix cider, chicken broth, milk and garlic in a LARGE POT (I used a 10 qt pot) and slowly bring to a simmer.
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2
Put onions, mushrooms, green onion and jalapeno into the pot.
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3
Simmer about 10 minutes so flavors have time to blend.
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4
While you're simmering, get a pan big enough to hold all your broccoli.
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5
Put water in it and bring it to a boil.
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6
Once you have a good boil going, put all the broccoli in and cook for 2 minutes.
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7
DO NOT OVER COOK!
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8
Broccoli will go grey really fast, you're just looking to get a bright green, which should happen almost instantly.
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9
If it's not all bright green, don't fret, it will be ok.
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10
In a large coffee mug or bowl, mix the cornstarch and the water until the cornstarch is completely dissolved.
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11
I like to use a coffee mug and a fork, but whatever works is okee dokee.
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12
Once your soup has simmered a bit, go ahead and add the cornstarch and bring it to a full boil while stirring.
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13
This will make it loads easier to thicken than if you wait until later.
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14
:) Stir until you've reached something just shy of your desired consistency (the cheese will add some thickening power, too).
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15
Drop the heat back to a slow simmer and add the broccoli.
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16
With the lowest heat you can (and the soup still simmers, that is!
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17
), add the cheese, slowly, no more than a handful at a time and stir until it melts.
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18
Word has it that a figure 8 is the best way to stir in cheese, but I didn't try it when I made this soup, so I don't know.
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19
Be patient and work in the cheese until there isn't anymore.
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20
With your cheese melted, season to taste.
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21
You'll probably want some black pepper and salt, paprika is good, mustard would be nice with this, too.
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22
I leave that up to you.
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23
If/when rewarming, make sure you do it on the stovetop over med-low heat.
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24
Cornstarch thickened anything doesn't like to reheat in the microwave very well.
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25
I'm not really sure why, but that's the way it is.
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26
:).
