Cream Of Broccoli Soup With Cheesecheese, vegetables 6 cup water 10 oz pkg. fresh or frozen 1 broccoli 3/4 cup finely chopped onion 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon garlic powder 8 oz velveeta cheese, shredded 1 pint half and half 1/4 cup butter 1/3 cup all-pourpose flour 1/2 cup cold water 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 1/2 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 |
