Sunday, September 4, 2011
My Latest (Improved!) Cheddar and Broccoli Soup
This recipe is also to a much smaller scale since I don't have as much freezer room (this is about 3 servings for our family, of which 3 of us eats this soup, so it probably feeds 6-9).
The main change is that I've added cream cheese, which helps the soup stay creamy, especially if, like me, you tend to let the soup cook for a bit too long at too high a temperature (unreliable stoves of the past may be partially to blame here...), which can make the texture kind of grainy instead of smooth.
I also decided that the onions did seem to cook well enough in the soup, so I deleted the instructions to saute them! Here's the latest updated recipe:
1 lb cheese (8 oz cheddar and 8 oz Monterey jack or 1 lb cheddar)
Cream of Mushroom- 2 can
Evaporated milk-1 can
13 oz frozen broccoli
3 tbs flour
2 cups milk
2 tbs chopped garlic
4 tbs butter
½ cup chicken broth (you may substitute vegetable broth but according to Jimmy Akin's blog during the annual Lent meat debate chicken broth is okay, and since that's what we have on hand most of the time that's what I use!)
1 small onion
1 package cream cheese
Grate cheese and set aside. In a large stock pot melt the butter. Add the chopped garlic. Cook for 2-3 minutes.
Whisk in the flour, the milk and the chicken broth. Once the sauce is thick enough to coat back of a spoon add the cheese.
After the cheese has melted add the evaporated milk, the cream of mushroom and the cream of broccoli.
Stir and let the soup simmer until combined- this doesn’t take very long. Add cream cheese! Add onions and broccoli. Simmer until the broccoli is done (mine simmered all afternoon, but it was actually probably cooked after an hour).
I think this might be my favorite food at the moment...