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Broccoli and Cheese Soup

2 T. finely chopped onion

2 T. margarine or butter

3 T. flour

1/8 tsp. pepper

2 cups milk

1 cup shredded American cheese

2 chicken-flavored bouillon cubes or equivalent

1 1/2 cup water

1 bay leaf

3 cups frozen or fresh broccoli, chopped

In large saucepan, cook onion in margarine until tender. Stir in flour and pepper until well blended. Add milk. Cook until thickened. stirring constantly. Add cheese and stir until melted. Remove from heat.

In medium sauce pan, dissolve bouillon cubes in water. Add bay leaf and broccoli. Bring to boil and cook until tender. Do not drain.

Add broccoli and cooking liquid to cheese mixture. Stir until well blended. Remove bay leaf. Makes five (1 cup) servings.

Recipes: Back to Soups | Back to Main Menu

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