December 20, 2012

Cheesy Broccoli Soup

On the Menu Today~
Cheesy Broccoli Soup

Always a favorite in my house.
Perfect for lunch with a small garden salad.

Wonderfully Delicious~
Serve Cheesy Broccoli Soup with
ranch oyster crackers

Cheesy Broccoli Soup
  • 3 carrots, peeled and shredded
  • 2 celery ribs, chopped
  • 1/2 cup chopped onions
  • 2 garlic cloves, minced
  • 2 tablespoons oil
  • 1/4 cup butter
  • 1/4 cup flour
  • 4 quarts water
  • 4 cups chicken broth
  • 2 chicken bouillon cubes
  • 1 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 1 cup milk or evaporated milk
  • 6 cups fresh broccoli florets Or
  • 3 (10 oz) packages frozen broccoli chopped, thawed
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Mexican-style taco cheese
  • 1/2 pound bacon, cooked, drained and crumbled
Cooking Directions
  1. In Dutch oven, saute' carrots, celery, onions and garlic in hot oil. Cook until tender. Stir in butter until melted. Whisk in flour until bubbly. Stir in water, chicken broth, bouillon cubes and Worcestershire sauce; heat to a boil, reduce heat to simmer. Add dried thyme, salt, pepper to taste and milk. Stir in broccoli, cheeses and bacon. Stir until cheese is melted and soup is heated through. 
Soup, Cheese, BroccoliBacon

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