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
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
Note: For a smooth cream soup, cook broccoli stalks with
florets; process until smooth.
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