Working Mom to Homemaker

Embracing The Change


th (8)

Yield: 4-6 servings
PREP: 15 minutes
COOK: 15 minutes


1- 1½ cups chopped fresh broccoli
¼ cup chopped onion (optional)
1 cup chicken broth
2 cups low fat milk
2 tablespoons cornstarch or flour
2 tablespoons of butter
¼ teaspoon salt, to taste
Dash pepper
¼ cup grated mild cheddar cheese


1. Place broccoli and chicken broth in a large saucepan. Bring to boil; reduce heat and cook, covered, until broccoli is tender. (about 8 mins) Do not drain off broth.
2. In another sauce pan, whisk butter with cornstarch or flour until cream. Whisk in milk, cheese, salt and pepper.
3. When that is combined, add to cooked broccoli and broth. Cook, stirring constantly, until soup just begins to boil. Remove from heat.
4. If soup is not at desired thickness, add instant potato flakes until desired consistency is achieved.
5. If soup is too thick, add more chicken broth.


December 1, 2012 - Posted by | FOOD PREP PROJECT, Soups, Salads & Sides

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