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Broccoli Cheese Soup Recipe

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This recipe for Broccoli Cheese Soup is from Research Medical Center Pharmacy Dept. Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C chopped onion
1/4 C butter
1/4 C flour
3 C water
2 (10-ounce) package frozen chopped broccoli, (thawed and well drained)
4 tsp Chicken-flavor instant bouillon (or 4 chicken bouillon cubes) (I use more if it isn’t salty enough)
1 tsp Worcestershire sauce (I use more to taste)
3 C shredded Cheddar cheese
2 C (1 pint) Half-and-Half
Directions:
Directions:
In large saucepan or Dutch oven, cook onion in margarine until tender.
Stir in flour and gradually stir in water.
Add broccoli, bouillon and Worcestershire
Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
Add cheese and cream.
Cook and stir until cheese melts and soup is hot (do not boil).
Garnish as desired. Refrigerate leftovers.

Note: I use more Worcestershire - to taste. I also add 1-2 tsp Frank’s hot sauce. It doesn’t make it hot. I just like the flavor it gives. I have also made this with fat-free half and half.

 

 

 

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