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BROCCOLI CHEESE SOUP 1 bunch broccoli, trimmed 2 medium-size onions, sliced 5 Tbsp. butter or margarine 7 c. chicken broth 1 Tbsp. oregano leaves 1/4 c. all-purpose flour 2 Tbsp. French's Vive LaDijon mustard 1/8 tsp. pepper 1 c. milk 2 c. shredded Cheddar cheese Peel stalks, if desired, and cut into small pieces; cook with onions in 3 tablespoons butter in large saucepan about 5 minutes. Add 3 cups broth and oregano; simmer 20 to 30 minutes or until vegetables are tender. Process in blender or food processor until smooth. Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 4 cups broth; heat to simmering, stirring. Add milk and cheese, stirring constantly. Add broccoli florets. Heat. Makes 8 servings. Note: For a smooth cream soup, cook broccoli stalks with florets; process until smooth. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |