"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli & Cheese Soup Recipe

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This recipe for Broccoli & Cheese Soup, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Darrington
Added: Sunday, November 11, 2007


2 cups chopped broccoli
1 quart half and half
1 cup chopped onions
1 cup mozzarella cheese
Chicken broth
1 cup cheddar cheese
White Sauce:
1 1/2 teaspoons salt
1/2 cup melted butter
1/4 teaspoon pepper
1/2 cup flour
1/2 teaspoon sugar

Place the chopped vegetables in a pot and pour in chicken broth to barely cover the vegetables. Simmer until broccoli is crisp-tender. While vegetables are cooking, make the white sauce. Melt butter in a saucepan on medium heat and whisk in flour. Continue whisking as you pour in the half and half. Cook until mixture is smooth and thickened, add the cheeses. Combine undrained vegetables and white sauce, and stir thoroughly. Season to taste with salt, pepper and sugar.




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