Broccoli cheese soup
Broccoli cheese soup
Ingredients/Components
- half and half - 2 c
- pkg - 2 oz
- water - 3 c
- margarine or butter - 1/4 c
- unsifted flour - 1/4 c
- Worcestershire sauce - 1 tsp
- chopped onion - 1/2 c
- shredded Cheddar cheese - 3 c
- chicken bouillon cubes - 4 item
How to make broccoli cheese soup:
In large kettle, cook onion in margarine until tender; stir in flour until smooth. Gradually add water, then broccoli, bouillon cubes and Worcestershire sauce. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Cook and stir until cheese melts and soup is hot (do not boil). Refrigerate leftovers.Tip: Omit cheese for cream of broccoli soup.
Recipe categories: Lunch/snacks, Cheese, Soups & stews.
Rating:
Related ingredients:
sugar, cream cheese, eggs, butter, boiling water, curry powder, ground beef, spaghetti
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