by Minna Brown
(Scranton, Pennsylvania)


3 tablespoons butter
1 medium sweet onion, diced
3/4 cup shredded carrot
1 teaspoon chopped garlic
2 lbs frozen broccoli, pieces
3 tablespoons chicken base, with 9 cups water or 9 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups 2% low-fat milk
8 ounces Velveeta reduced fat cheese product, cubed
2 tablespoons flour
1/2 cup flour

1 Saute onion and carrots in butter until softened, add garlic and stir. Sprinkle 2 tablespoons of flour over sauteed veggies and let cook for a minute to get rid of the flour taste.
2 Add chicken base and water (or chicken stock) and bring to a simmer.
3 Add broccoli pieces and cook until desired tenderness. Add cubed pieces of Velveeta and stir until melted. Stir in milk.
4 Combine remaining 1/2 cup flour with enough water to make a slurrey and stir into simmering soup to thicken.
5Salt and pepper to taste, above amounts of salt and pepper are approximate! Makes 10 2-cup servings!

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