Wednesday, March 5, 2014

Broccoli Cheese Soup by Paula Roten

Since it's still winter with frigid temperatures (anybody besides me hoping for some warmer weather?), hot soup is still on my menu. This is a really good one, even though I'm not crazy about the processed cheese. I like to use half Velveeta (don't sub store brands) and half cheddar that you shred yourself. I also use skim milk plus a little more after it's made to thin it down to the consistency I like. As you can see, this is a forgiving soup and one that easily adjusts to your own personal preferences. 

Broccoli Cheese Soup V (from allrecipes)

3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped (I use less)
1/2 cup all-purpose flour
2 cups milk (I use skim)
1 1/2 pounds processed cheese food (eg. Velveeta),
cubed (1 lb is probably plenty)
1 pinch ground white pepper

1. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

photo by *Sherri*

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