Broccoli Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ c Onion, finely chopped
2 c Butter
¾ c Flour
12 c Milk
2 tsp Salt
1/2 tsp Pepper
4 c American Cheese, shredded (Velveeta® Shreds in bag)
6 Chicken Bouillon cubes
4 c Water
3 Bay Leaves
4 10 oz bags of Broccoli Florets, chopped
2c Carrots, shredded or matchsticks
1 c Heavy Whipping Cream
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Directions: |
Directions:In a soup pan, cook onion in butter until tender. Stir in flour, salt, and pepper until well blended. Add milk all at once. Cook until thickened, stirring constantly. Add cheese* and stir until melted. Remove from heat. In a large pan, dissolve chicken bouillon cubes in water. Add bay leaf and bring to a boil. Add broccoli and carrots and cook for 10 minutes. Add to soup pan (cheese mixture) and add heaving whipping cream; stir.
*When making a day ahead. Leave out cheese and heaving whipping cream. Add cheese and heavy whipping cream when reheating before serving. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: Won 2nd place (2020) at the Dennee Annual Campout (est.1994), Fall Soup Fest (est. 2005). There were10 soups in the competition, created by my Aunts and Cousins on my mother's side.
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