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Broccoli Cheese Soup
3 (10 oz.) packages frozen chopped broccoli
3 (14.5 oz.) cans chicken broth
6 T. butter
1 onion, chopped
1/2 c. all-purpose flour
2 c. milk
1 1/2 lb. processed cheese food (eg. Velveeta), cubed
1 pinch ground white pepper
Directions
1. In a large pot over medium heat, simmer the broccoli in the chicken broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions, and saute for 5 minutes, or to desired tenderness.
2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Be careful not to let the soup boil, or the cheese will break down.)
Note: For this soup, Jon changed the cheese a bit. He used a pound of Velveeta and made the rest up with shredded mozzarella cheese. Also, he used regular black pepper.
3 (10 oz.) packages frozen chopped broccoli
3 (14.5 oz.) cans chicken broth
6 T. butter
1 onion, chopped
1/2 c. all-purpose flour
2 c. milk
1 1/2 lb. processed cheese food (eg. Velveeta), cubed
1 pinch ground white pepper
Directions
1. In a large pot over medium heat, simmer the broccoli in the chicken broth for 15 minutes. In a separate skillet over medium heat, melt the butter, add the onions, and saute for 5 minutes, or to desired tenderness.
2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Be careful not to let the soup boil, or the cheese will break down.)
Note: For this soup, Jon changed the cheese a bit. He used a pound of Velveeta and made the rest up with shredded mozzarella cheese. Also, he used regular black pepper.
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