Monday, November 8, 2010

world's best cream of broccoli soup

this is by far, my favorite soup. kathy maxfield's ingenuity produced this is one of our ward's cookbooks and it's my go-to for-sure.

cream of broccoli soup

cook 2 bags of frozen broccoli florets. while hot, cut them into small pieces (doesn't matter how small- smaller the better). save 1 cup of this liquid. melt 1/4 cup butter in your soup pot. saute 2/3 cup chopped onion until transparent. add 1/4 cup flour. stir and cook for several minutes. add 2 cups warm water with 4 chicken bouillon cubes. add 1 cup of the broccoli water. add 2 cups of light cream (half and half). add 1/2 tsp worcestershire sauce, 1/2 tsp salt, 1 cup monterrey jack cheese shredded. add broccoli and serve!
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1 comment:

KinderTeach said...

I was so wishing for some of this today.

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