"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 Until I Say "I Do" Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Mays
Added: Thursday, April 24, 2008


1 c. water
1 chicken bouillon cube
1 10 oz pkg. frozen chopped broccoli
1 med. carrot, grated
2-3 T. butter
3 T. flour
2 c. milk
1 lb. Velveeta cheese
1 can Cream of Chicken soup
1 T. minced onion
1 T. Worcestershire sauce
pepper to taste

~Heat water and bouillon cube to boiling. Add broccoli and carrot; cook 5 minutes or until tender. Remove from heat (do not drain).
~In a separate sauce pan, melt butter, slowly stir in flour. Gradually add milk, cook until thickened.
~Stir in cheese, soup, onion, worcestershire sauce and pepper.
~Add broccoli, carrot mixture, heat. Stir well.




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