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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Just a great comfort food for those cold winter days. Ingredients:
1/4 cup and 2 tbs. butter |
2 onions, chopped |
8 large carrots, chopped |
8 cups water |
1/2 cup chicken bouillon powder |
1 tbs. soy sauce |
1 cup shredded cheddar cheese |
5 cups milk |
8 cups broccoli florets |
2 cloves garlic, chopped |
1/4 cup and 2 tbs. all purpose flour |
1/2 cup ice water |
1 tsp. ground black pepper |
Directions:
1. Melt butter in saucepan over medium heat, add chopped onions, carrots and garlic, cook until softened
2. In large cooking pot, add 4 cups of water and chicken bouillon together and bring to a boil. Add precooked onion mixture to pot. Add broccoli, reduce heat and simmer, covered for 15 to 20 minutes or until broccoli is tender.
3. Stir in milk. In a cup, mix the flour with the 1/4 cup cold water to form a thin liquid. Bring soup to a boil, add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper and cheddar cheese and stir well. Allow cheese to “mix” well and serve
4. NOTES:
5. I make a double recipe, but I do not double the broccoli…it really is enough for a double. For the flour water mixture to thicken it, you really need more than this, but I just make a big batch of it and add it until it’s where I want it. I also use garlic pepper blend instead of regular black pepper and I add more cheese to my taste.
6. Also, you can puree this in a blender if you don't like it chunky , this is just our preference.
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