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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this out of a Mayberry book years ago and it never lasts long, one of the best broccoli cheese soups that I have found.. Ingredients:
1 cup water |
1 chicken bouillon cube |
1 (10 ounce) package frozen chopped broccoli |
1 medium carrot, grated |
2 tablespoons butter |
3 tablespoons all-purpose flour |
2 cups milk |
1 lb velveeta cheese |
1 (10 ounce) can cream of chicken soup |
1 tablespoon minced onion flakes |
1 tablespoon worcestershire sauce |
salt and pepper |
Directions:
1. In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat.Do Not Drain.
2. In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Enjoy!
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