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1 Heat the oil in a large saucepan over medium heat
2 Once the oil is shimmering, stir in the onion and cook for about 4 minutes, until tender but not browned
3 Add the broccoli, broth and beans; increase the heat to high and bring to a boil, then reduce the heat to medium-low
4 Cover and cook for about 15 minutes, stirring occasionally
5 Let the soup cool for 15 minutes, then puree it in a blender in three batches, until smooth
6 Wipe out the saucepan as needed
7 Return the blended soup to the saucepan over medium heat
8 Once the soup is bubbling at the edges, reduce the heat to low
9 Stir in the milk, 3/4 cup of the cheese, the powdered mustard and 1/2 teaspoon of salt
10 Cook until just warmed through
11 Taste and add more salt as needed
12 Divide among individual bowls or deep mugs, and garnish with portions using the remaining 1/4 cup of cheese
13 Serve hot