It's a standard recipe right?
Matters not!
Who doesn't love a new recipe for Cheese and Broccoli soup?
I love soup, especially in the fall!
I love it in the spring, winter, and summer too!
What I really love is that no matter what time of year, it's simple to make!
Whip this up in a half hour!
Ingredients
1/2 c. butter
1/2 c. of each and any chopped vegetables of your choice
(ie. potatoes, celery, green peppers, carrots, brocoli)
1/2 c. finely chopped onion
2 c. water
1 T. granulated chicken bouillon or 2 chicken bouillon cubes
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1/2 c. butter
3/4 c. flour
4 c. milk
2 c. sharp cheddar cheese - Tillamook is my favorite!
Heat butter in pan over medium heat. Add vegetables and cook until tender, stirring occasionally. Add water and bouillion; bring to a boil and simmer 10 minutes. Heat remaining butter in a 2 quart pan. Stir in flour and cook until bubbly. Remove from heat. With a wire wisk gradually stir in milk until well blended. Cook over medium heat, stirring often until thickened. Do not boil. Stir in cheese until fully blended. Stir cheese mixture into vegetables and heat. Serve immediately. Serves about 8 to 10 people.
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