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Cream of Broccoli Cheese Soup Recipe

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This recipe for Cream of Broccoli Cheese Soup, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheryl Towers
Added: Wednesday, October 17, 2007


2 lb. frozen broccoli or 2 heads-fresh
2 tsp. minced garlic
1 lg. can chicken broth
1 lg. onion, chopped
6 med. potatoes, peeled & diced
Add enough water to bring liquid to top of vegetables.

Other ingredients:
2 shredded carrots
1 pint heavy cream
2 cups grated med. or sharp cheddar cheese
salt and pepper

In a large stockpot, bring to a boil and cook until tender. Drain and save liquid, set liquid aside. Chop or puree vegetables in a blender or food processor. Add: liquid and vegetables in pot with carrots and cream. The soup can be thickened with flour or cornstarch and water. Bring to a low boiling point, then simmer for 15-20 minutes, stirring often. Turn off heat. Add cheese and stir until blended. Add salt and pepper to taste.




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