This is the yummy soup I made for Makaela's blessing, 4 years ago! It's a big hit at our house and soup never tastes better than in the fall.
INGREDIENTS:
4 cups chicken broth
1 can cream of celery soup
1 (10-ounce) pkg. frozen chopped broccoli
1/2 cup butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded cheddar cheese (we use more)
1. Mix broth and soup in a large saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender.
2. Heat butter in a medium skillet over medium heat; add onion. Saute until tender, about 5 minutes. Add flour. Cook for 1 minute longer.
3. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well.
4. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Top with cheddar.
Serves 6
This sounds like a recipe Grandma Humphries likes to make. Quick and simple, she uses pre-sliced cheese because she says it melts faster. My family asks for it when I start talking of making soup. I have a copy of her recipe too, and it's a favorite.
ReplyDeleteLooks yummy! I'll be making this for the family!
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