Cream of Broccoli Soup
This is a recipe that was given to me by a Rancher's wife over twenty years ago, out in Nebraska, where the Rancher's and Farmer's wives cook everything from scratch. There is cheese in the recipe, just not the 'orangey' kind. Every child I've ever introduced this to gobbles it right up! And it's been a hit many times at Church Pot-Luck/Soup Pitch-Ins. Hope you enoy!
- 1 bunch
- fresh broccoli, or, 1 regular sized bag frozen
- 6 Tbsp
- all purpose flour
- 1 stick
- butter or margarine
- onion (chopped)
- 8 oz
- cream cheese, room temperature
- 2 c
- 1 tsp
- 3 c
- chicken broth (i use bouillon cubes or granules & add an extra cube or teaspoon to the water)
1In a medium saucepan melt your stick of margarine or butter on medium heat.
2Add the flour and salt and stir, using a fork or whisk, till smooth.
3Add milk, slowly, and continue cooking until the mixture starts to thicken and bubble, stirring often. Continue to cook, (may need to reduce heat slightly to prevent splatters), for a few more minutes, again, stirring often.
4Add cream cheese to the milk mixture and stir until thoroughly melted and blended. Turn off burner, just leave the saucepan there, and proceed to the next step.
5Clean and cut your broccoli into bite size pieces. Using a large pot, mix together the broth, broccoli and onions. Bring to a boil and cook for 5 minutes (can be covered with a lid, or not, your choice). Do NOT drain.
6Once broccoli is done cooking, add your milk/cream cheese mixture to the pot of broccoli, salt and pepper to taste (Personally, I find that this soup does not need any add'l salt)and....you're done! Enjoy!!