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Broccoli Cheese Soup
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2 cups sliced fresh carrots
1 cup sliced celery
2 cups broccoli florets
1-1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 quart milk
1/2 pound process American cheese, cut into cubes
In a large saucepan, bring 2 quarts water to a boil. Add carrots, celery and
broccoli; cover and boil for 5 minutes. Drain and set aside. In the same
saucepan, saute onion in butter. Add flour and stir to make smooth paste.
Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10
minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is
melted.
Yield: 6-8 servings (2 quarts).
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |