Wednesday, December 3, 2014
Broccoli Cheese Soup
1 can chicken broth
2 cups water
2 or 3 bouillon cubes
2 stalks broccoli (approx. 1 lb.)
1 small onion
Cut broccoli, carrots and onions into small pieces. Cook until tender in the chicken broth, water and bouillon cubes.
Strain broth from vegetables into a large bowl. Add water, if needed to make 3 cups broth.
6 tablespoons butter or margarine
1/2 cup flour
1 cup milk
3 cups broth (from vegetables above)
1 cup shredded cheddar cheese
Melt butter or margarine. Add flour and whisk in broth, stirring constantly. Mixture will thicken quickly. Whisk in milk until desired consistency. Stir in shredded cheese until melted. Add cooked vegetables and serve.