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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my wife's long time recipe. I think it is even better made with cauliflower. Ingredients:
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 cup white wine or 1 cup beer or 1 cup chicken broth |
Directions:
1. Place half-and-half and chicken broth in top of a double boiler.
2. Add salt, pepper mustard, cayenne, Worcestershire, and cubed Velveeta cheese.
3. Heat until cheese is melted and mixture is creamy.
4. Add broccoli.
5. Stir cornstarch mixture, and stir into cheese mixture.
6. Heat over simmering water until soup thickens.
7. Taste, and adjust seasonings as necessary.
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