Cheese and broccoli soup

Yield: 1 1/2 gallon

Measure Ingredient
½ pounds Butter; melted
½ pounds Flour
1 gallon Milk
3 pounds American Cheese; shredded
2 pounds Cheddar cheese; shredded
2 ounces Chicken base; paste type
½ tablespoon Worcestershire sauce
1 tablespoon Onion powder
1 \N Hot sauce; t-t = to taste
1 \N Salt; t-t = to taste
1 pounds Broccoli florets; lightly steamed

Make a roux with the butter and flour.

Heat the milk and add the roux. When this is thickened add remaining ingredients except for the broccoli. Cook to melt the cheese and cook the flour taste out. 20 min before serving add the steamed broccoli and adjust the salt to taste.

Best to cook in double boiler or in steam jacketed kettle.

Contributor: Chef Keith W Cochran Preparation Time: 1:00 Posted to MM-Recipes Digest V5 #008 by kwcochran@... (Keith W Cochran) on Jan 8, 1998

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