Cream of broccoli soup #2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh broccoli OR |
| 2 | packs | (10-oz) frozen broccoli |
| ½ | cup | Chopped onion |
| 2 | tablespoons | Chicken flavor instant |
| Bouillon OR | ||
| 6 | Chicken bouillion cubes | |
| ½ | teaspoon | Thyme |
| ¼ | cup | Margarine/butter |
| ⅛ | teaspoon | Pepper |
| 3 | cups | Water |
| ⅛ | teaspoon | Garlic powder |
| ¼ | cup | Flour |
| 2 | cups | Light cream/milk |
Directions
Thaw broccoli, if time allows. In large saucepan combine broccoli, onion, water, bouillon, thyme and garlic powder. Bring to boil; reduce heat and simmer 15 minutes or until broccoli is tender. Stir to break up broccoli. In blender, blend ⅓ mixture at a time, blend until smooth. Return to saucepan. Set aside. In medium pan melt butter; stir in flour and pepper until smooth. Stir in cream 0- cook and stir until thickened. Add to broccoli mixture. Heat thoroughly.
Do not boil.