"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

Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Cornwell
Added: Sunday, October 5, 2008


1 10 oz. package frozen broccoli cuts
2 chicken bouillon cubes
1 cup water
1 small onion chopped
1/2 tsp. salt
1/4 tsp. pepper

Thin White Sauce:
2 tbsp. butter or margarine
2 tbsp. flour
2 cups milk

Stove top directions are below. In a crockpot, combine water, bouillon cubes, frozen broccoli, onion, salt and pepper. Cook until broccoli becomes tender. Break up large broccoli chunks with a fork. Before serving, prepare the thin white sauce--melt butter, add flour and stir in milk. Heat sauce through and then add to broccoli soup.

Stove top. Combine water and bouillon cubes. Bring to a boil. Add frozen broccoli, onion, salt and pepper. Bring back to boil and simmer for 15 minutes or until broccoli is tender. Break up large broccoli chunks with fork. Prepare thin white sauce--Melt butter, add flour, stirring constantly until smooth. Remove from heat. Stir in milk. Heat to boiling stirring constantly. Boil and stir 1 minute. Add white sauce to cooked broccoli soup.




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