Broccoli cheese soup4
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Broccoli; trimmed |
| 2 | Medium-size onions; sliced | |
| 5 | tablespoons | Butter or margarine |
| 7 | cups | Chicken broth |
| 1 | tablespoon | Oregano leaves |
| ¼ | cup | All-purpose flour |
| 2 | tablespoons | French's Vive LaDijon mustard |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Milk |
| 2 | cups | Shredded Cheddar cheese |
Directions
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.
Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary" <diane@...> on Nov 22, 1997