Broccoli Cheese Soup
- 6 c. water
- 1 (10 oz.) frozen, chopped broccoli
- 3/4 c. finely chopped onion
- 2 tsp. salt
- 1 tsp. m.s.g.
- 1 1/2 tsp. white pepper
- 1 tsp. garlic powder
- 8 oz. shredded Velveeta cheese
- 1 c. milk (not skim)
- 1 c. whipping cream
- 1/4 c. butter
- 1/3 c. all-purpose flour
- 1/2 c. cold water
- Bring 6 cups water to a boil. Add broccoli and onion. Boil 10 to 12 minutes.
- Add seasonings and cheese. Stir until cheese melts.
- Add milk, cream and butter. Stir and heat to boiling. Slowly add water to flour until texture is smooth.
- Slowly add to hot mixture, stirring rapidly. Reduce heat and stir until soup is consistency of heavy cream. Best if made a day ahead.
water, broccoli, onion, salt, white pepper, garlic powder, velveeta cheese, milk, whipping cream, butter, allpurpose, cold water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=736714 (may not work)