Broccoli onion soup

Yield: 6 servings

Measure Ingredient
1 medium Sweet onion, chopped
2 tablespoons Butter or margarine
2 packs (8 ounces each) cream cheese, cubed
2 cups Milk
2 \N Chicken bullion cubes
1½ cup Boiling water
1 pack Frozen chopped broccoli (10 ounces) cooked and drained
1 teaspoon Lemon juice
1 teaspoon Salt
¼ teaspoon Pepper

Saute onion in butter until tender. Add cream cheese and milk; stir over low heat until cheese is melted. Dissolve bullion in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper. Heat thoroughly.

Source: Rock Springs Sweet Onion Festival Cook Book 1992

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