| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Half & half |
| 4 1/2 |
tb |
Flour |
| 3 |
tb |
Butter |
| 3 |
ts |
Sherry |
| 5 |
ds |
Worcester sauce |
|
|
Onion powder |
| 5 |
|
Stalks frozen broccoli |
|
|
Or |
| 1 |
|
Stalk of fresh broccoli |
| 6 |
|
Cubes chicken bouillon |
| 3 |
c |
Water (use water from |
|
|
Cooking broccoli as part |
|
|
Of 3 cups |
|
|
Chives-thyme-basil to taste |
INSTRUCTIONS
Cook broccoli until tender and falling apart. Remove broccoli and save
water as part of 3 cups for bouillon.
Melt butter, add flour to make paste and then gradually add half&half.
Add sherry and Worchester sauce and half of water with bouillon dissolved.
Cook over medium heat until thick. Add remaining bouillon water.
Season to taste.
Add broccoli and simmer for at least 5 minutes or more.
NOTE: Some bouillon may be salty...adjust accordingly. From: Marlon Bagley
Date: 29 Jan 96
Posted to MM-Recipes Digest V4 #011
From: Florence Thompson <florence@securenet.net>
Date: Fri, 10 Jan 1997 16:55:57 -0500
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