BROCCOLI & CHEESE SOUP (SALLYE)
Leftovers can be stored in fridge for several days or even frozen for later use.
- 1 pkg
- frozen broccoli florets (12-16 oz size)
- 1/2 c
- dried minced onions
- 1 Tbsp
- garlic powder
- 3 c
- chicken broth
- 2-1/2 c
- 1/3 c
- all purpose flour
- 1/4 tsp
- black ground pepper
- 8 oz
- velveeta cheese, diced
Cook over medium high heat for about 10 minutes until broccoli is tender, stirring occasionally
Add pepper and milk mixture to broth, stirring constantly
Turn heat down to medium low now
Place about a third of the soup into food processor and process until pureed
Pour soup from processor back into the soup mixture
Note: You can substitute 8 ounces of another kind of cheese such as grated cheddar, grated mozzarella.
Good served with baguette slices, garlic toast or other types of firm bread.