Wednesday, September 22, 2010

Broccoli Cheese Soup

I'm not sure where I got this recipe, probably a Relief Society class, but it's a good one.
Broccoli Cheese Soup
1 bunch broccoli, trimmed
2 medium onions, sliced
5 tablespoons butter
3/4 cup flour
6 cups chicken broth
2 cups milk or cream
1 teaspoon dried oregano
2 tablespoons Dijon mustard
2 cups shredded Cheddar cheese
1 cup shredded Mozarella cheese
Cut tops off broccoli and divide into flowerets. Simmer in lightly salted water for 2-3 minutes. Drain and set aside. Cook onion in butter until soft. Stir in flour and cook until bubbly. Add broth and heat to simmering. Stir in milk, oregano, mustard and broccoli. If desired, process with hand blender until smooth. (If you don't have a hand blender, you could pour it into a regular blender, or just leave it chunky.) Stir in cheese and heat until cheese melts. Makes 8 servings.

1 comment:

  1. Today I added some matchstick carrots, used frozen broccoli florets, added some paprika and a touch of cayenne. I mixed some Wondra flour with the milk (and didn't add extra butter) and also didn't blend it, but chopped the broccoli to about 1/4" dice. We liked the chunkiness. Delicious!