RECIPE SUBMITTED BY Donna Keegan
Such a good recipe. I don’t have a picture right now.
Broccoli Cheese Soup
1 cup water
1 chicken bouillon cube
1 10-ounce package frozen chopped broccoli
1 medium carrot, grated
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 pounds cheese, cubed – can use process American or sharp, depending on desired taste
1 10-1/2 can cream of chicken soup
1 tablespoon minced onion flakes
1 tablespoon Worcestershire sauce
Salt and pepper to taste
In a saucepan, bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions, and remove from heat. Do not drain.
In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture, and cook over medium to low heat until the soup is the desired thickness.
Serves 6-8
Such a good recipe. I don’t have a picture right now.
Broccoli Cheese Soup
1 cup water
1 chicken bouillon cube
1 10-ounce package frozen chopped broccoli
1 medium carrot, grated
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 pounds cheese, cubed – can use process American or sharp, depending on desired taste
1 10-1/2 can cream of chicken soup
1 tablespoon minced onion flakes
1 tablespoon Worcestershire sauce
Salt and pepper to taste
In a saucepan, bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions, and remove from heat. Do not drain.
In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture, and cook over medium to low heat until the soup is the desired thickness.
Serves 6-8
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