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Ruby Tuesday's Broccoli Cheese Soup




Source of Recipe


CD Kitchen


List of Ingredients




1/4 cup (1/2 stick) margarine
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
20 ounces broccoli, fine cut
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
2 1/2 tablespoons flour
1/2 lemon peel, finely grated
4 1/2 ounces chicken broth
2 pounds pasteurized processed cheese
3/4 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
16 ounces whipping cream
1 gallon water


Recipe



Cook margarine and flour in a suitable pan over medium high heat, stirring
constantly with a wire whip for 2 minutes, then remove from heat and set
aside.
Combine water, chicken broth, onion, celery and carrot in a suitable pot and
bring to a boil.
While heating, cut the processed cheese into 1-inch chunks. Once soup comes
to a boil, stir in the cooked flour and margarine and continue cooking for 3
minutes, stirring continuously. Reduce heat and stir in cheese until
completely melted. ( Do not allow it to scorch.) Stir in the Tabasco sauce,
Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a
simmer then remove from heat.