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Cream of Broccoli Soup




Source of Recipe


Letha Mae Knerr Boggs


List of Ingredients




5 T. Butter
2 T. minced onion
3 ½ T. cornstarch
2 T. chicken bouillon sprinkles or 2 cubes chicken bouillon
2 C. half and half cream
2 C. chicken broth
1 pkg. frozen broccoli
½ C. white wine (cheap is fine; I use more than ½ cup; important)
1 carrot
Cajun spice, salt, pepper to taste



Recipe



Sauté onion in butter. When fully cooked, stir in dry cornstarch. Immediately add chicken broth, then bouillon. Bring to a boil and cook for 5 to 10 minutes.

Add frozen broccoli and cook until done. Stir frequently. Add wine and shred carrot into cooking soup. Add seasonings and continue cooking.

When nearly ready to serve, add cream to soup and bring back to a simmer. Simmer 10-15 minutes until somewhat thickened, stirring often. Add shredded cheese to taste, if you like.