Broccoli Cheese Soup
- 2 lbs fresh broccoli, cut into bite size pieces,and steamed until fairly tender
- 1 pint half-and-half
- 1 (14 1/2 ounce) can chicken broth (or 1 cup broth and 1 cup beer)
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dry mustard
- 1 dash cayenne pepper
- 1/2 teaspoon Worcestershire sauce
- 2 lbs velveeta process American cheese, cubed
- 1/2 cup cornstarch, mixed with
- 1 1 cup beer or 1 cup chicken broth
- Place half-and-half and chicken broth in top of a double boiler.
- Add salt, pepper mustard, cayenne, Worcestershire, and cubed Velveeta cheese.
- Heat until cheese is melted and mixture is creamy.
- Add broccoli.
- Stir cornstarch mixture, and stir into cheese mixture.
- Heat over simmering water until soup thickens.
- Taste, and adjust seasonings as necessary.
broccoli, chicken broth, salt, fresh ground black pepper, dry mustard, cayenne pepper, worcestershire sauce, velveeta process american cheese, cornstarch, chicken broth
Taken from www.food.com/recipe/broccoli-cheese-soup-76000 (may not work)