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Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sabrina Paphitis
Added: Monday, August 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick of butter
Several heaping T. of flour
2 cans of chicken broth
1 box frozen chopped broccoli
1 qt of half and half
1 small can of sliced mushrooms
6 slices of American cheese

Directions:
Directions:
In a 5 qt pan on medium heat, melt stick of butter, mix in several tbsp of flour until it becomes a thick paste with no lumps. Add one can of chicken broth and completely dissolve paste and then add 1 pt of the half and half and stir continuously until it becomes very thick!!!!!!! Add the last can of chicken broth and stir. When mixed well, add the remainder of the half and half and stir some more. While stirring, cook broccoli as directed on box and drain. Keep stirring -- eventually (about the time you think your arm is going to fall off) it will thicken. Add broccoli, drained mushrooms and stir. Then add cheese and stir. Remove from heat and allow to sit about 10 minutes before serving.

Personal Notes:
Personal Notes:
The key to this recipe is to keep stirring. It will take about an hour to make this but it is worth it. Don't try to cook at a higher temp -- it will burn easily. Just keep stirring.

 

 

 

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