Tuesday, December 31, 2013

Broccoli Soup

This is an easy and very delicious soup but I love anything broccoli.  This recipe is from my church cookbook that I helped to put together about 20 years ago, and this particular recipe belongs to Karen Biddle.

Ingredients
1 1/2 quarts water
1 bunch broccoli, chopped fine
3/4 cup onion, chopped fine
2 teaspoons of chicken base (you can also use bouillon cubes - if you do you need to use 3-4)
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon garlic salt
8 ounces of Velveeta cheese, chunked
2 cups of milk, cream or half and half
1/4 cup butter
1/2 cup cornstarch mixed into 1/2 cup coldwater for thickening

Directions
Bring the water to a boil.  Add chicken base, broccoli, and onions and lightly boil for 10 minutes or until tender.  Turn the heat down to medium to medium high and add spices and cheese.  Stir until cheese melts.  Add milk and butter and stir until butter is melted.  Add the thickening mixture and bring to a boil.  Watch carefully because it can burn easily.

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