Broccoli cheese soup
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Broccoli cheese soup
  Broccoli    Vegetables    Cheese    Soups  
Last updated 6/12/2012 1:00:46 AM. Recipe ID 23996. Report a problem with this recipe.
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      Title: Broccoli cheese soup
 Categories: Soups, Vegetables, Cheese
      Yield: 6 servings
 
      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
 
  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.
 




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Recipe ID 23996 (Apr 03, 2005)

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