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Cheese-Broccoli Soup




Source of Recipe


Jo Gainey


List of Ingredients




2 Tablespoons butter
3/4 cup chopped onion
2 cups water
6 chicken bouillon cubes
2 lbs fresh broccoli heads and peeled stems, chopped (or 2
packages frozen chopped broccoli)
1/8 teaspoon garlic powder
6 cups milk
1 pound cheddar cheese, shredded
2 slices american cheese
Pepper to taste



Recipe



Heat butter in a large Dutch oven. Saute onion over low
heat until the onion clarifys. Add water and bouillon
cubes. Heat to boiling, stirring occasionally, until cubes
are dissolved. Cook, uncovered, for 3 minutes, stirring
occasionally. Stir in broccoli and garlic powder. Cook 4
minutes more. Lower heat and add milk, cheese, and pepper.
Continue cooking until cheese melts.

SERVINGS: 8 - 10--this recipe can be halved
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