Cream of Broccoli soup

Cream of Broccoli soup

I told you i’d be back! Ok, it took a bit longer to get back into the groove than I expected but  with thesun shining and warmer weather on the way I am feeling inspired to get back to creative cooking! Enjoy this first recipe back!

Nothing warms the soul after a long day in the snow quite like a ‘sticks to your ribs’ kind of soup. In the winter I am always craving creamy soups but I don’t really want to spend a lot of time cooking and canned soup is out of the question, yuck!  I came up with this easy and quick recipe that really hit the spot and best of all it uses some local  Utah ingredients that really add a little kick.

Ingredients

  • In a sauce pan melt butter over med heat
  • add flour and mix
  • cook for a few minutes, stirring constantly to remove flour taste
  • add milk and broth/bullion and whisk together until smooth and flour is all dissolved
  • add cheese and stir until melted together
  • chop head of broccoli into tiny pieces, peel stem and dice into pieces (or omit if you don’t like the stem)
  • Cook for about 10 minutes at a slow boil, whisking frequently to keep bottom from sticking
  • serve and top with shredded cheese, yum!
Read the whole recipe on Mama Mouse Says