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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cup(s) chicken broth |
1 package(s) (10 oz.) frozen broccoli |
1 onion, medium |
2 cup(s) milk |
4-8 ounce(s) velveeta cheese |
1/4-1/2 cup(s) shredded cheddar cheese |
1 can(s) cream of celery soup |
1/2 cup(s) butter or margarine |
1/4 cup(s) all-purpose flour |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
Directions:
1. Mix broth and soup in a large stock pot. 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. Add Velveeta Cheese. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheddar cheese.
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