Wednesday, July 14, 2010

Broccoli Cheese Soup



4 Cups Chicken Broth
1 1/4 C Milk or Half & Half
1 Cup Water
6 American Cheese Slices (Kraft)
1 Cup Flour
1 teaspoon dried onion flakes
1 teaspoon salt
1 Tablespoon Granulated Garlic (or garlic powder)
1/2 teaspoon black pepper
4 1/2 cups broccoli florets, cute to bite size pieces or use 1 16 oz bag frozen.

1 Cup Shredded Cheddar Cheese
3-4 teaspoons of fresh parsley, minced


1. Combine Chicken Broth, water, milk, cheese, flour, onion, salt and pepper in a large soup pot.

2.  Stir constantly to avoid sticking.  Bring to a boil.  Then reduce to a simmer.

3. Add broccoli and simmer for 15 minutes more or until broccoli is tender but not mushy.

4. Pour into a large soup bowl and offer cheese & parsley at the table.

*Tip: Great Served with breadsticks & salad or Italian Grilled Cheese Sandwiches.

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