INGREDIENTS
1/2 cup butter
1/2 cup all-purpose flour
5-1/2 cups water
1-1/2 cubes chicken bouillon
1 head fresh broccoli, cut into florets
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup light cream (I use milk)
3/4 cups shredded Cheddar cheese
¾ cup shredded Sharp cheddar cheese
2 slices American cheese (this isn’t necessary—it just makes the soup creamier)
DIRECTIONS
In a large pot, combine 5 1/2 cups water, bouillon cubes, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, cover, and simmer for 15 minutes.
Meanwhile, melt butter over medium heat in a saucepan. Mix in flour, stirring constantly until a thick paste forms. Remove from heat. Add light cream (or milk). Stir until well mixed.
Add flour mixture into soup a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat. Mix in cheese 3/4 cup at a time, and stir until melted. Can be served in bread bowls.
2 comments:
How do you make the bread bowel it is in?
-dawn
This was absolutely amazing!!! The only thing I did wrong was add the flour mixture too fast to the soup mixture.
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