Cream of broccoli soup/mine

Yield: 1 Servings

Measure 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

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

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