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Submitted by Kathy McClurg Galford
CREAM OF BROCCOLI SOUP

14oz Broccoli florets
1/4 Stick Butter
1/2 C Flour
2 C Chicken Stock
2 C half & half
1/2 tsp salt
1/8 tsp pepper

In a saucepan, place frozen broccoli into 1/2 C boiling water. Gently stir until water returns to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until tender. DO NOT DRAIN – set aside.

Melt butter in a sauce pan, Med. Heat
Add flour to make roue, cook 2-4 minutes
Add chicken stock and stir with a wire whisk
Bring to a boil. Turn heat to low.
Add broccoli, milk, salt and pepper.
Heat but do not boil.

Serves 4-5 ppl

 

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