"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 The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Friday, April 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans chicken broth (I use reduced-sodium)
2 pkgs. (16 oz.) frozen chopped broccoli
1 small onion, chopped
1/4 t. garlic powder
2 cups 2% milk
1/3 cup all-purpose flour
2 cups Velveeta cubes

Directions:
Directions:
In a large stainless cooking pot, heat broth to boiling. Add broccoli, onion & garlic, return to a boil & then reduce heat to low. Cover & cook for
5-7 minutes til broccoli is tender. Remove from heat. At this point you may cool this mixture & put in the blender if you want a creamier soup, but if you want a chunky style, just continue without blending. Combine the milk & flour in a shaker to blend. Whisk flour mixture into the soup pot, season with salt & pepper as desired. Heat again, add cheese stirring constantly so the cheese melts. Serve with a sprinkle of shredded cheese on top.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This soup does well kept warm in a crock pot on low. If you try to keep it warm on the stovetop, the cheese sometimes begins to stick on the bottom.

 

 

 

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