| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | -8 serving | ||
INGREDIENTS
| 4 | c | Diced broccoli |
| 3 | T | Butter |
| 1/4 | c | All-purpose flour |
| 5 | c | Chicken stock |
| 1 | c | Milk |
| 1 | c | Whipping cream |
| 1 | c | Grated medium Cheddar cheese |
| Salt and pepper |
INSTRUCTIONS
The following is a soup recipe taken from my Simply Delicious Cooking 1 cookbook, visit our web site www.divinecuisine.com. Saute the broccoli in butter over medium heat until tender. Sprinkle with flour and cook, stirring, for 2 minutes. Gradually stir in stock and milk; heat just to simmering. Stir in cream and cheese. Allow cheese to melt in soup; season to taste and serve sprinkled with croutons. For Broccoli and Mushroom: Add 3 cups (750 ml) sliced mushrooms and replace Cheddar with grated Parmesan. Posted to EAT-L Digest by Ron Kalenuik <RKalenuik@AOL.COM> on Nov 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 266
Total Fat: 30.1g
Cholesterol: 98.6mg
Sodium: 450.8mg
Potassium: 476.3mg
Carbohydrates: 16.8g
Fiber: <1g
Sugar: 5.4g
Protein: 13.9g