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Categories:Viewed: 29 - Published at: 2 years ago
Ingredients
- 3 Tbsp. butter or margarine
- 1 c. onion, chopped
- 1 c. celery, chopped
- 1 c. carrots, sliced
- 3 c. milk
- 1/2 c. flour
- 2 1/2 c. broccoli flowers and chopped stems
- 1 1/4 c. water mixed with 1 1/2 tsp. instant chicken bouillon
- 1 c. shredded cheese, American or Velveeta
- 1/2 tsp. salt
Method
- Melt butter or margarine in large saucepan.
- Saute onion and celery for 4 to 5 minutes.
- Add vegetables along with chicken broth.
- Cover and bring to a boil.
- Simmer 15 to 25 minutes or until vegetables are tender.
- Blend flour and salt with a small amount of milk to make a smooth paste.
- Add remaining milk and flour mixture to soup mixture.
- Heat just to simmer. Stir to keep smooth and thick.
- Add cheese and stir until melted.
- Keep warm on low heat.
- Do not boil.
- Soup will curdle.
