Cheese and broccoli soup
Cheese Broccoli Soups
Last updated 6/12/2012 1:12:55 AM. Recipe ID 41109. Report a problem with this recipe.
Title: Cheese and broccoli soup
Yield: 1 1/2 gallon
1/2 lb Butter; melted
1/2 lb Flour
1 ga Milk
3 lb American Cheese; shredded
2 lb Cheddar cheese; shredded
2 oz Chicken base; paste type
1/2 tb Worcestershire sauce
1 tb Onion powder
1 Hot sauce; t-t = to taste
1 Salt; t-t = to taste
1 lb Broccoli florets; lightly
Make a roux with the butter and flour.
Heat the milk and add the roux. When this is thickened add remaining
ingredients except for the broccoli. Cook to melt the cheese and
cook the flour taste out. 20 min before serving add the steamed
broccoli and adjust the salt to taste.
Best to cook in double boiler or in steam jacketed kettle.
Contributor: Chef Keith W Cochran Preparation Time: 1:00
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