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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Comfort food at it's best! Add a salad and a loaf of crusty bread and you have a yummy meal! Ingredients:
3/4 cup butter |
1 medium onion, chopped |
3 3/4 cups water |
4 1/2 teaspoons chicken bouillon |
1/4 cup flour |
2 cups broccoli, chopped |
2 cups cauliflower, chopped |
1 1/2 cups carrots, chopped |
3 cups half-and-half cream |
3 cups shredded cheddar cheese |
ground black pepper |
Directions:
1. In a large stock pot melt butter and saute onions until tender.
2. Add water and chicken bouillon, bring to a boil.
3. In a separate bowl whisk flour and some of the broth.
4. Slowly add flour mixture into the soup.
5. Add broccoli, cauliflower and carrots.
6. Simmer until vegetables are tender.
7. Add half & half, shredded cheese and season with fresh black pepper.
8. Heat through until cheese has melted, but be sure NOT TO BOIL!
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