Cream of broccoli soup with cheese
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| 10 | ounces | Pkg. fresh or frozen |
| Broccoli | ||
| ¾ | cup | Finely chopped onion |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White pepper |
| 1 | teaspoon | Garlic powder |
| 8 | ounces | Velveeta cheese, shredded |
| 1 | pint | Half and half |
| ¼ | cup | Butter |
| ⅓ | cup | All-pourpose flour |
| ½ | cup | Cold water |
Directions
In a three-quart saucepan bring 5 cups water to a boil; add broccoli and onion and boil 10 to 12 minutes. Add seasonings and cheese: stir until cheese melts. Add half-and-half and butter; stir and heat to boiling. Slowly andd ½ cup water to flour, stirring until texture is smooth. Slowly add to hot misture, stirring rapidly. Cook and stir until soup is the consistency of heavy cream.
Makes 8 to 10 servings.
SOURCE: Cooking with Class, JoNell McClary