| Broccoli Cheddar Soup |
Recipe Type: Soup
- 1/4 Cup Butter
- 1 Onion, Chopped
- 2 Lbs ¢entsational $avings California Broccoli Crowns
- 4 Cups College Inn Chicken Broth
- 1 Cup Hood 1% Milk
- 1/3 Cup Cornstarch
- Dash of Black Pepper
- Dash of Garlic Salt
- 2 Borden Cheddar Cheese Bars, Cubed
- Salt, To Taste
- Melt butter in a large pot over medium heat.
- Add onion to the pot and stir until the onions are tender and cooked.
- After washing and trimming the ends of broccoli, chop into small pieces. Add the broccoli into the pot, along with chicken broth. Cover. Bring to a boil. Let simmer until broccoli is tender, which should take about 10-15 minutes.
- Whisk the milk, cornstarch, pepper and garlic salt into a small bowl. Add to the pot of boiling broccoli. Stirring until it becomes thick (a few minutes).
- Bring the heat to medium low. Stir in the cheese until it melted.
- Add salt to taste.
- Serve
Google Recipe View Microformatting by Easy Recipe
.gif)
