Cut florets off broccoli and divide into small sections. Simmer in lightly salted water 2 to 3 minutes; drain. Set aside. Peel stalks, if desired, and cut into small pieces; cook with onions in 3 tablespoons butter in large saucepan about 5 minutes. For a smooth cream soup, cook broccoli stalks with florets; process until smooth. Add 3 cups broth and oregano; simmer 20 to 30 minutes, or until vegetables are tender. Process in blender or food processor until smooth. Heat milk and add cheese, stirring constantly. After cheese has melted and incorporated, set aside and stir periodically.

Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 2 cups broth; heat to simmering, stirring. Add milk/cheese mixture and broccoli florets. Heat. Makes 8 servings.