Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook broccoli, 5 minutes, drain and set aside. saute mushrooms and onion in 2 tablespoons butter until onion is tender; set aside. melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. cook 1 minute, stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. remove from heat. add salt, pepper and cheese; stir until cheese melts. stir in mushroom mixture. place broccoli in a lightly greased 1 1/2 quart casserole. top with sauce, and bake at 350 for 25 minutes. serve over rice; sprinkle with soy sauce.

Target recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.