Um, um good. Broccoli Cheese soup.

Donna’s Broccoli Cheese soup: 

This hit the spot

This hit the spot


  • 2 c. water
  • 2 c. frozen chopped broccoli
  • 1 med. onion, chopped
  • 1 lb. loaf process cheese spread, cubed
  • 1 tsp pepper
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1 c. milk
  • 1 c. half-and-half
  • 1/4 c. butter or margarine
  • 1/2 c. cornstarch
  • 1/2 c. cold water

Directions:  Bring 2 c. water to a boil in 3 quart Dutch oven; add broccoli and onion. Reduce heat, and simmer, uncovered, 10 minutes. Add cheese and seasonings, stirring until cheese melts. Stir in milk, half-and-half, and butter; cook over low heat until thoroughly heated.

Combine flour and cold water, stirring with whisk till smooth. Gradually add to broccoli mixture, stirring constantly; cook over medium heat until thickened, stirring occasionally.

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