| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Canned beef broth |
| 1 |
cn |
Cream of celery soup |
| 1 |
c |
Milk |
| 1/4 |
c |
White wine |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Garlic powder-to taste |
|
|
Salt-to taste |
|
|
Black pepper-to taste |
| 1 1/2 |
c |
Coarsely chopped broccoli florets |
| 1 |
c |
Grated cheddar cheese |
| 1 |
tb |
Minced parsley or dill; optional garnish |
INSTRUCTIONS
Add first 8 ingredients into pan. Bring to a boil, then lower heat and
simmer for 20 minutes or until broccoli is beginning to become tender. Make
sure that broccoli is cut into bite size pieces. When broccoli is done to
proper tenderness, slowly add cheddar cheese, sting constantly until each
bit is completely blended into soup.
Before serving, garnish with a sprinkle of parsley or dried or fresh dill,
alongside some crusty French bread.
Recipe by Mangia!
Converted by MM_Buster v2.0l.
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