Name: Broccoli Cheese Soup
Ingredients: 1 c Water; 1 (10-ounce)package frozen chopped broccoli; 2 c Milk; 2 c Cubed Velveeta cheese; 1/2 c All-purpose flour; 1 c Half-and-half; 2 Chicken bouillon cubes

You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Meats		Soups/stews, Vegetables, Cheese/eggs	6	Servings

INGREDIENTS

1	c	Water
1		(10-ounce)package frozen chopped broccoli
2	c	Milk
2	c	Cubed Velveeta cheese
1/2	c	All-purpose flour
1	c	Half-and-half
2		Chicken bouillon cubes

INSTRUCTIONS

In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk,
cheese, and flour into blender; cover and blend until smooth. Add
half-and-half and bouillon cubes. Cook, stirring, over medium heat until
hot and mixture thickens.  Mixture will thicken more upon sitting.
Makes 6 cups.
NOTE:  I like to cut down a bit on the richness this soup has by using 2%
milk; and Velveeta "Light" cheese. Keep stirring-as it may burn. Do not
cook for more than 25 minutes as it becomes a great cheese sauce after a
while-good for pouring over potatoes-but not good if you want soup.
Posted by Pamela Jacobs. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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