EDITH ZEHNDERS BROCCOLI AND CHEESE SOUP|
2 Tbsp. finely chopped onion
2 Tbsp. margarine
3 Tbsp. flour
1/2 tsp. salt
2 chicken bouillon cubes
10 oz. pkg. frozen chopped
1/8 tsp. pepper
2 c. milk
1 c. shredded American cheese
1 1/2 c. water
In large saucepan, cook onions in margarine until
tender. Stir in flour, salt and pepper. Add milk; cook until
thickened, stirring constantly. Add cheese and stir until
melted. Remove from heat.
In medium saucepan, dissolve bouillon in water; add
broccoli and cook. Do not drain. Add to cheese mixture and
stir. Makes 5 (1 cup) servings.
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