| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
4 |
Servings |
INGREDIENTS
| 1 |
bn |
Broccoli; trimmed |
| 2 |
|
Medium-size onions; sliced |
| 5 |
tb |
Butter or margarine |
| 7 |
c |
Chicken broth |
| 1 |
tb |
Oregano leaves |
| 1/4 |
c |
All-purpose flour |
| 2 |
tb |
French's Vive LaDijon mustard |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Milk |
| 2 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
Peel stalks, if desired, and cut into small pieces; cook with onions in 3
tablespoons butter in large saucepan about 5 minutes. Add 3 cups broth and
oregano; simmer 20 to 30 minutes or until vegetables are tender. Process in
blender or food processor until smooth. Melt remaining 2 tablespoons butter
in saucepan. Stir in flour and cook until bubbly. Stir in mustard and
pepper. Add processed mixture and remaining 4 cups broth; heat to
simmering, stirring. Add milk and cheese, stirring constantly. Add broccoli
florets. Heat. Makes 8 servings.
Note: For a smooth cream soup, cook broccoli stalks with florets; process
until smooth.
Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary"
<diane@keyway.net> on Nov 22, 1997
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