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Broccoli Cheese Soup Recipe

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This recipe for Broccoli Cheese Soup, by , is from The Hen Party Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maylene White
Added: Wednesday, October 8, 2008


2 cans chicken broth
2 large stocks of fresh broccoli florets (Or one bag frozen)
1 medium onion, chopped
½ C butter
¾ C flour
2 garlic cloves, minced
2 C 2% milk
½ C Sour Cream (or to taste)
½ tsp Salt
1-2 tsp dried Basil
1-2 bay leaves
2 C Sharp cheddar cheese, grated
Pepper to taste

In a sauté pan*, melt butter and add onions and garlic, and sauté until onions are translucent, about 3-5 minutes. Whisk in flour until mixture forms a roux. Slowly add the chicken stock, and then broccoli, and simmer together for a couple of minutes. Transfer this mixture to a large stock pot, and add the milk, salt, basil and sour cream. On medium to low heat, slowly add cheese and bay leaves, constantly stirring. Allow soup to simmer for 10-15 minutes, stirring occasionally. Adjust soup to desired consistency.

*It’s possible to do this all in one stock pot, eliminating the sauté pan. Just make sure to stir constantly, to reduce the risk of burn on the bottom.

Remove bay leaves before serving.
Ladle into bowls and serve immediately.




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