Broccoli Cheese Soup

PSU Lioness's Note:

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!

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Yield: 2 quarts

• 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.

Reviews

[Pesto lover]

Great soup. Cheesy and delicious! Thanks for sharing the recipe.

[*Parsley*]

Perfectly thick and cheesey. I used fat free half and half to cut some fat. Don't skip the worcestershire sauce; it adds a great flavor. Thanx for a great broccoli cheese soup!

[kittycatmom]

I really enjoyed this soup. It was a windy blustery day and was just the right food to have tonight. Very quick and easy to put together. The only variation I made in the recipe was to use chicken stock instead of water and bouillon. And I added a 1 cup of homemade egg noodles. Delicious! Made for My 3 Chefs '08.