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Chunky Broccoli Cheese Soup Recipe

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This recipe for Chunky Broccoli Cheese Soup is from The Derksen Family Cookbook Project, 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:  
3 tablespoons butter or olive oil
1 medium white onion, diced
2 medium carrots, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken stock
2 cups milk
1/4 teaspoon mustard powder
2 cups grated sharp cheddar cheese, plus extra for serving
4 cups chopped broccoli florets (about 1 large head of broccoli)
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
Directions:
Directions:
Melt butter in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onion is translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant. Stir in the flour and sauté for an additional 1 minute, stirring occasionally.
Stir in the chicken stock, then stir in the milk and mustard powder, cook until soup starts to simmer. Reduce heat to medium. Add in the broccoli and cheddar, and stir until combined. Continue cooking for 2-4 more minutes, or until the broccoli reaches your desired level of tenderness.
Serve immediately, garnished with extra shredded cheese if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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