Broccoli Cheese Soup by: Elaine Emanuel
• 3⁄4 cup chopped onion
• 1⁄4 cup butter or margarine
• 1/3 cup all-purpose flour
• 6 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon garlic powder
• 1⁄2 teaspoon pepper
• 1 (10-oz.) pkg. frozen chopped broccoli, thawed
• 1 cup milk
• 1 cup half & half
• 8 oz grated cheddar cheese
In a large saucepan over medium-high heat, sauté onion in butter or margarine for 5 minutes or until onion is almost tender.
Reduce heat to medium.
Stir in flour until completely blended.
Add water, bouillon, garlic powder, pepper, broccoli, and milk.
Simmer for 10 minutes or until broccoli is done.
Stir in half & half and cheese until cheese melts. Serve hot.
Makes 8 to 12 servings. (Freezes well.)
Note: For thicker soup, start with 1⁄2 cup flour. You can start with 4 cups of canned chicken broth in place of water. When soup is done, add more broth or milk until desired thickness is reached.