Name: Broccoli Cheese Soup
Ingredients: 6 c Chicken Stock; 1 c Onion; diced; 1 ts Salt; 1/4 ts White Pepper; 1/4 ts Garlic Powder; 16 oz Broccoli; Frozen, cut in bite size pcs; 1 Stick Butter; 1 c Flour; 2 c Milk; 2 c Cheddar Cheese; grated

We are constantly on a stretch, if not on a strain, to devise new methods, new plans, new organizations to advance the Church and secure enlargement and efficiency for the gospel. This trend of the day has a tendency to lose sight of the man or sink the man in the plan or organization. God's plan is to make much of the man, far more of him than of anything else. Men are God's method. The Church is looking for better methods; God is looking for better men.

E.M. Bounds

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Jewish	Soup	8	Servings

INGREDIENTS

6	c	Chicken Stock
1	c	Onion; diced
1	ts	Salt
1/4	ts	White Pepper
1/4	ts	Garlic Powder
16	oz	Broccoli; Frozen, cut in bite size pcs
1		Stick Butter
1	c	Flour
2	c	Milk
2	c	Cheddar Cheese; grated

INSTRUCTIONS

Recipe By : Beverly Hills Cafe
Bring the stock, onion and seasonings to a boil in a large pot. Add the
broccoli (can use 2 1/2 c. fresh broccoli), reduce heat to simmer and cook
until broccoli is soft, about 8 minutes.
In a separate pan, melt the butter and add the flour. Whisk for 5 minutes
over medium-high heat, until smooth. Slowly add the milk, whisking
constantly to avoid lumps. Slowly add the broccoli mixture to the roux,
whisking vigorously, until soup begins to thicken. Adjust seasoning to
taste. Garnish with 1/4 c. cheddar cheese ea.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.

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