Friday, December 14, 2007
Soup -Broccoli-Cheese Soup
Love to have soup and salad for a quick, light lunch on a cool day. This is another newspaper clipped recipe.
2 (10-ounce) packages frozen chopped broccoli
1/4 cup butter or margarine
1 quart water
1 teaspoon MSG (or Accent)
1 tablespoon chicken broth granules
1 teaspoon salt
1 (13-ounce) can evaporated milk
1/4 cup cornstarch
1 cup milk
1/2 pound Velveta cheese, cut into chunks
Saute broccoli in butter until soft (you do not have to thaw broccoli first). Add water, MSG, chicken broth granules ( or you may use real chicken broth instead of water and granules) and salt. Simmer for about 30 minutes or longer. Cool to lukewarm, and add canned milk. Mix cornstarch with milk and add to soup mixture. Simmer for about 20-30 minutes. Do not boil, or soup will curdle. Add cheese, and stir until cheese is dissolved. Makes about 2 quarts soup. It may be frozen for later use.