| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Broccoli, Vegetables, Mushrooms, Cheese, Dairy |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 10 |
oz |
Pkg. fresh or frozen |
|
|
Broccoli |
| 3/4 |
c |
Finely chopped onion |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1 |
ts |
Garlic powder |
| 8 |
oz |
Velveeta cheese, shredded |
| 1 |
pt |
Half and half |
| 1/4 |
c |
Butter |
| 1/3 |
c |
All-pourpose flour |
| 1/2 |
c |
Cold water |
INSTRUCTIONS
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
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