Wednesday, January 28, 2009

Cream of Broccoli Cheese Soup

2 cups milk
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cup boiling water
2 cups shredded cheddar cheese
1 cup cooked finely chopped broccoli (I added extra)

Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly.

Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.

This recipe only made about two bowls full. You would probably want to double or triple the recipe. I also didn't have Thyme, and it still tasted great!

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