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Broccoli: Broccoli Cheese Mustard Soup

Source of Recipe

SOAR recipe archive


List of Ingredients

1 1/4 pounds broccoli, trimmed
2 medium onions, sliced
5 tablespoons butter, divided
7 cups chicken broth, divided
1 teaspoon dried oregano, crushed
1/4 cup flour
3 tablespoons Dijon mustard
1/8 teaspoon pepper
1 cup milk
2 cups shredded sharp cheddar cheese


Recipe

Cut flowerets off broccoli and divide into small sections. simmer in lightly salted utter 2 to 3 minutes; drain and set aside. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.

Process in blender or food processor until smooth. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring. Slowly add milk and cheese, stirring constantly. Add broccoli flowerets; heat and serve.