With the cold and windy weather we are having here in Central Indiana,
I decided that it is the perfect time to make soup.
One of my favorite soups is broccoli cheese soup.
So I'm sharing with you my recipe for this delicious soup.
3 cups water
2 tablespoons chicken granules
2 bunches of broccoli, chopped
1/2 onion minced
2 cups milk
1/2 cup margarine or butter (I prefer butter)
5 tablespoons all-purpose flour
1 (8-ounce) package cream cheese, softened
1 cup shredded cheddar cheese
- Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
- Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes.
- Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely.
- Pour the broccoli mixture into the cheese mixture in the large pot; stir well.