Broccoli cheese soup3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Green onion; sliced |
| ½ | cup | Celery; sliced |
| 2 | tablespoons | Butter |
| 2 | cups | Chopped potato |
| 2 | cups | Chicken bouillon |
| ½ | teaspoon | Dry mustard |
| 3 | tablespoons | Flour |
| 1½ | cup | Milk |
| 1½ | cup | Shredded cheese |
| ½ | cup | White wine |
| 3 | cups | Broccoli |
Directions
Brown bacon and crumble; set aside. In butter (or bacon drippings) cook onion and celery until tender. Add broccoli, potatoes, chicken bouillon and dry mustard. Bring to boil, then simmer for 15 minutes. Shake flour and milk together. Stir into other mixture and cook, stirring until thickens.
Add cheese and stir until smooth. Add wine and heat through.
Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary" <diane@...> on Nov 22, 1997