With fall fast approaching I know many bloggers are starting to think of soup, stews, breads, you know the things that every one makes once the weather starts to cool down. As for me I love soups so much that normally I make them all year round. My mom gave me a recipe for broccoli cheese soup last year, she makes this soup often and she wanted to share it with me, knowing how I enjoy soups.
At first I stuck the recipe in my recipe box and forgot about. But in the spring we planted a few broccoli plants and I started thinking about the recipe again. Once the broccoli was ready to pick, everyone was eating it too quickly and there was never enough for this soup. Finally a couple of weeks ago there was some extra broccoli in the refrigerator and so I quickly made the broccoli cheese soup.
The recipe does not tell how much broccoli to use, so when I mentioned this to my mom she said to put in the amount that you wanted. I guess some people would like a lot of broccoli in their soup and others not so much. I ended up putting two cups of broccoli in the soup, but next time I make it I will probably add a little bit more. The soup turned out deliciously creamy and oh so yummy! If you are looking for something that is simple to make and quite fast this is the soup for you, especially if you like broccoli.
Broccoli Cheese Soup (Not sure where this recipe came from)
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons flour
Black pepper to taste
2 cups milk
1 1/2 cup water
1 cup shredded cheddar cheese (original recipe called for American cheese)
2 chicken bouillon cubes
2 cups broccoli (more or less is so desired)
Cook broccoli in the water until done, do not drain the water. In the mean time cook onions in butter until tender. Stir in flour and pepper, add the milk and the cheese then stir until the cheese is melted. To this mixture add the water that the broccoli cooked in, broccoli, and chicken bouillon cubes. Stir until well blended. Enjoy!!