Broccoli Cheese Soup

I had some leftover broccoli in the fridge, so I thought I might as well make a meal that used it up.  Hearty delicious soup that is thick and creamy, but with a nice flavor of cheese.

Serves 2-3 (main dish)

2 tablespoons butter
1 shallot, minced
2 cups broccoli florets, cut into bite-sized pieces
1 cup water
2 tablespoons flour
3 cups milk
1 cup grated sharp cheddar
1 cup cubed Velveeta
Dash ground mustard
Salt, ground black pepper, and garlic salt to taste

1. In saucepan, melt butter over medium heat.  Add shallot and saute until soft, about 2 minutes.  Add broccoli and stir well.  Add water and cover saucepan with lid.  Steam broccoli for 1-3 minutes or until bright and still crisp.
2. While broccoli is steaming, whisk flour into milk.  Add milk mixture to broccoli in saucepan and mix well.  Heat over medium heat, stirring constantly, until bubbles appear around edges of saucepan and soup thickens.  Turn off heat.  Add cheeses, mustard, and seasonings.  Stir until cheeses are melted and serve hot.