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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in a book called Great American Favorite Brand Name Cookbook and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy! Ingredients:
1/2 cup chopped onion |
1/4 cup margarine or 1/4 cup butter |
1/4 cup unsifted flour |
3 cups water |
2 (10 ounce) packages frozen chopped broccoli, thawed and well-drained |
4 teaspoons instant chicken bouillon or 4 chicken bouillon cubes |
1 teaspoon worcestershire sauce |
3 cups shredded cheddar cheese |
2 cups half-and-half |
Directions:
1. In large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour.
2. Gradually stir in water then broccoli, bouillon and worcestershire.
3. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
4. Add cheese and cream. Cook and stir until cheese melts and soup is hot (DO NOT BOIL).
5. Refrigerate leftovers.
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