"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 Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Pruitt
Added: Monday, May 12, 2008


6 cups potatoes, chopped
2 cups water
1 cup celery, sliced
1 cup carrots, sliced
cup onion, chopped
2 heads broccoli chopped
2 chicken bouillon cubes
2 tsp. parsley flakes
1 tsp. salt
tsp. pepper
1 lb. Velveeta Cheese
3 cups milk
6 tbsp. flour

Cook all vegetables except broccoli with seasoning and water in large 6 qt pot until tender, 15-20 minutes. Add broccoli after other vegetables are cooked. Blend milk, flour and add to vegetables. Bring to a boil and cook for 1-2 minutes. Reduce heat to low. Cut cheese into cubes and add to soup, do not boil after cheese is added. Stir occasionally to blend cheese as it melts. Serve warm.




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