BROCCOLI CHEESE SOUP
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It’s time to start making soup again. ~Leslie Newman
My family loves soup and this broccoli cheese soup is one of our favorites. Just add your favorite bread and you have a meal.
2 cups chicken broth or 1 (15 ounce) can 1 (12 ounce) bag frozen broccoli 1/4 cup onion, finely chopped 1 teaspoon minced garlic 1 medium carrot, shredded 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 (12 ounce) can evaporated milk 1 (10 3/4 ounce) can cream of chicken soup, undiluted 8 ounces velveeta cheese, cut in chunks or your favorite cheese. 1/2 teaspoon black pepper Salt to taste
In a microwave safe bowl or saucepan, combine the chicken broth, onion, carrot and broccoli. Cook in the microwave for 8 minutes stirring after about 4 minutes. Remove and set aside. In a separate saucepan on low heat melt the butter stir in the flour. Just like you were making gravy. Slowly add the milk stirring constantly and the cream of chicken soup. Have your cheese cut in chunks and add to the milk mixture. Then add the broccoli mixture to this and continue cooking on low heat for 5 to 10 minutes. Makes 8 to 10 cups. Note: I don’t ever bring this to a boil, but just cook on low heat. This soup is wonderful served with cornbread. Enjoy!
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