"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Beaumont Inn Cream of Broccoli Soup Recipe

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

From Nancy Robards Gliha's Recipes
Added: Friday, November 28, 2008


1 1/2 qts. water (6 cups)
1 - 10 oz. pkg. frozen chopped broccoli
3/4 cup finely chopped onion
2 tsp. salt
2 tsp. white pepper - use 1 tsp. only
1 tsp. garlic powder
8 oz. shredded american cheese
1 cup milk
1 cup cream
1/3 cup flour
1/2 cup cold water

In 3 quart saucepan, bring 1 1/2 qts. water to boil; add broccoli and onion and boil 10 - 12 minutes.

Add seasonings and shredded cheese; stir until cheese melts.

Add cream, milk and butter; stir and bring to boil.

Add water very slowly to flour stirring constantly and first making a smooth paste.

Continue adding water and stirring until mixture is smooth. If lumps develop while making this - strain through a fine sieve.

Add thickening to hot mixture slowly stirring rapidly. Cook and stir until soup has consistency of heavy cream.

Number Of Servings:
Number Of Servings:
8 - 10




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