1. Combine broccoli, onion, broth and salt in a 3 quart saucepan. Bring to a boil and simmer on low 5 to 10 minutes until broccoli is tender.
2. Mix cornstarch with 1/4 cup cold milk, then add to saucepan with remaining 2 cups milk.
3. Bring to a boil, stirring constantly, then heat one minute more to thicken.
4. Add grated cheese. Stir soup over low heat until cheese is melted.
* Courtesy of: Gluten Intolerance Group
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