Cream of Broccoli Soup

Cream of Broccoli Soup


4 c. chicken or vegetable broth
1 can cream of chicken soup
2 c. fresh broccoli (or 1 bag of frozen broccoli)
1/2 cup butter or margarine
1 med onion; chopped
1/4 c. flour
2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. shredded cheddar cheese

Mix broth and soup in a large saucepan. Bring to a boil over medium high heat. Add broccoli and return to a boil. Reduce heat and simmer, covered, for 5 minutes or until broccoli is tender.

Meanwhile, heat butter in a large skillet over medium heat; add onion. Saute until tender. Add flour. Cook, stirring, 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened. Add salt and pepper; mix well.

Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 5 minutes. Ladle soup into a serving bowl. Top with cheddar cheese.

* To make a more hearty soup, first peel and dice 3-4 potatoes. Cook in a separate pan until soft while preparing the rest of the soup. Add when combining milk and broccoli mixtures.

** Can also add precooked and shredded chicken, or 1 can of precooked chicken.