Cream of broccoli soup/mine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Half & half |
| 4½ | tablespoon | Flour |
| 3 | tablespoons | Butter |
| 3 | teaspoons | Sherry |
| 5 | dashes | Worcester sauce |
| Onion powder | ||
| 5 | Stalks frozen broccoli | |
| Or | ||
| 1 | Stalk of fresh broccoli | |
| 6 | Cubes chicken bouillon | |
| 3 | cups | Water (use water from |
| Cooking broccoli as part | ||
| Of 3 cups | ||
| Chives-thyme-basil to taste | ||
Directions
Cook broccoli until tender and falling apart. Remove broccoli and save water as part of 3 cups for bouillon.
Melt butter, add flour to make paste and then gradually add half&half. Add sherry and Worchester sauce and half of water with bouillon dissolved.
Cook over medium heat until thick. Add remaining bouillon water.
Season to taste.
Add broccoli and simmer for at least 5 minutes or more.
NOTE: Some bouillon may be salty...adjust accordingly. From: Marlon Bagley Date: 29 Jan 96