"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream of Broccoli Soup Recipe

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

Sandy Noyce
Added: Friday, February 8, 2008


5 c. chicken broth
1 medium onion, chopped
3 carrots, sliced or grated
6 potatoes, peeled and cubed
1 bunch broccoli, chopped
Cauliflower, chopped (opt)
Mushrooms (opt.)

1/2 stick butter or margarine
1/2 c. flour
Shake of pepper
1/2 tsp dried mustard
2 c. milk
1 1/2 c. grated cheese

Cook chicken broth, onion, and carrots until carrots are just slightly crisp. Add broccoli, cauliflower, and mushrooms. Cook until just slightly crisp.

Melt butter, stir in flour and seasonings. Slowly add milk, cooking until thickened. Add this white sauce to undrained vegetables, add cheese and heat until melted. Serve hot.

Personal Notes:
Personal Notes:
I've also added more carrots and omitted the broccoli and cauliflower if I don't have any on hand. I also like mine a bit cheesier.




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