In large saucepan, saute onion in butter until tender. With whisk stir in flour and 1 1/2 teaspoons salt; gradually add milk, stirring constantly, and bring to a boil. Add broth, broccoli and carrots. Cook over low heat, do not boil, stirring occasionally, about 25 minutes or until carrots are tender. Add pepper and salt, to taste. Makes 2 quarts.
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Recipe: Creamy Broccoli Soup (04/28/2009)
In a 2 quart saucepan, on medium high heat, cook the onion in butter until it is tender.
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Recipe: Creamy Broccoli Soup
Archived on 04/28/2009
Ingredients
1 Tbsp. butter or margarine
1/4 cup onion, chopped
2 cups milk
4 oz. pkg. cream cheese, cubed
1 package frozen broccoli, chopped, cooked and drained (10 oz.)
1/4 tsp. ground nutmeg
8 oz. Velveeta cheese, cubed
1/8 tsp. pepper
1 Tbsp. flour
Directions
In a 2 quart saucepan, on medium high heat, cook the onion in butter until it is tender. Reduce the heat, to medium , and add the milk and cream cheese. Cook until the cream cheese is melted, stirring frequently. Stir in the broccoli, nutmeg, Velveeta, pepper and flour until it is heated through, stirring occasionally.
