Broccoli-cheese soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Skim milk |
| ½ | cup | Skim evaporated milk |
| 1½ | tablespoon | Cornstarch |
| ¼ | teaspoon | Pepper |
| 2½ | teaspoon | Chicken bouillon |
| 1 | dash | Hot sauce |
| ¼ | teaspoon | Dry mustard |
| 1 | cup | Shredded Swiss cheese; divided |
| 1 | pack | Frozen; (10 oz.) chopped broccoli, thawed and drained |
| ¼ | teaspoon | Imitation butter flavoring |
| Chopped chives (optional) | ||
| Carrot curls (optional) | ||
Directions
Combine skim milk, evaporated milk, cornstarch, pepper, bouillon, hot sauce and mustard in large saucepan; stir well. Cook over medium heat, stirring constantly until smooth and thickened. Add ½ cup cheese, stir until cheese melts. Add broccoli and butter flavoring, cook until thoroughly heated. Ladle into 4 bowl and sprinkle with remaining cheese. Garnish with chives and carrots if desired.
Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary" <diane@...> on Nov 22, 1997