Yield = 50 servings. Halve it for 25 and quarter it for 12

2 1/2 cups margarine
2 cups diced onions
2 cups diced celery
8 cups broccoli cups
2 cups flour
12 quarts chicken stock
4 cups warm milk
4 cups grated Cheddar cheese

Saute onions, celery, and broccoli in margarine; add flour and simmer until vegetables are no longer crisp.

Add chicken stock and milk. Add seasonings and grated cheese. Stir until cheese is melted.