Cream Of Broccoli Soup With Cheese

You cannot break men’s hearts by jesting with them, or telling them a smooth tale, or pronouncing a gaudy oration. Men will not cast away their dearest pleasures at the drowsy request of one that seems not to mean as he speaks, or to care much whether his request be granted or not. If you say that the work is God’s, and He may do it by the weakest means, I answer, It is true, He may do so; but yet His ordinary way is to work by means, and to make not only the matter that is preached, but also the manner of preaching instrumental to the work.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Broccoli, Cheese, Dairy, Mushrooms, Vegetables	8	Servings

INGREDIENTS

6	c	Water
10	oz	Pkg. fresh or frozen
		Broccoli
3/4	c	Finely chopped onion
1	t	Salt
1	t	White pepper
1	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 122 Calories From Fat: 78 Total Fat: 8.8g Cholesterol: 27.2mg Sodium: 747.6mg Potassium: 132.6mg Carbohydrates: 5.3g Fiber: <1g Sugar: 3.1g Protein: 5.9g