North Texas GIG

Soups & Salads

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Broccoli-Cheese Soup

Amber Lee (GF Utah group)

4 cups fresh or frozen broccoli
1/2 cup chopped onion
1 cup chicken bouillon broth
1/2 tsp salt 
3 Tbsp cornstarch
2 1/4 cup cold milk
2 cups grated cheddar cheese

  1. Combine broccoli, onion, broth and salt in a 3 quart saucepan.  Bring to a boil and simmer on low 5 to 10 minutes until broccoli is tender.
  2. Mix cornstarch with 1/4 cup cold milk, then add to saucepan with remaining 2 cups milk. 
  3. Bring to a boil, stirring constantly, then heat one minute more to thicken.  
  4. Add grated cheese.  Stir soup over low heat until cheese is melted.  

Makes 8 cups.