Broccoli Cheese Soup
Ingredients
○ 3 cups water
○ 5 chicken bullion cubes
○ 2 - 3 heads of broccoli, finely chopped
○ 1 large onion, finely chopped
○ 1/2 cup flour
○ 1 stick of butter
○ 1/2 tsp. dry mustard
○ Dash of pepper
○ 2 cups milk
○ 1 lb. sharp cheddar cheese, grated
○ 5 chicken bullion cubes
○ 2 - 3 heads of broccoli, finely chopped
○ 1 large onion, finely chopped
○ 1/2 cup flour
○ 1 stick of butter
○ 1/2 tsp. dry mustard
○ Dash of pepper
○ 2 cups milk
○ 1 lb. sharp cheddar cheese, grated
Recipe
1 - Heat water in a saucepan and dissolve the bullion cubes. Cook the broccoli and onions in the water until tender, about five minutes. Remove from heat.
2 - In a separate pan, melt butter on low heat.
3 - Slowly stir flour and seasonings into butter, constantly stirring so that no lumps form.
4 - Slowly stir milk into flour-butter mixture, constantly stirring so that no lumps form. Heat until thick and bubbly.
5 - Add white sauce to broth, and stir until well combined.
6 - Return pan to heat and add cheese. Heat until the cheese is melted.
2 - In a separate pan, melt butter on low heat.
3 - Slowly stir flour and seasonings into butter, constantly stirring so that no lumps form.
4 - Slowly stir milk into flour-butter mixture, constantly stirring so that no lumps form. Heat until thick and bubbly.
5 - Add white sauce to broth, and stir until well combined.
6 - Return pan to heat and add cheese. Heat until the cheese is melted.
