|Broccoli Cheese Soup from the kitchen of: Roni Ponto||
1 Tablespoon melted butter
1/2 medium chopped onion
1 cup chopped carrots
1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups chicken stock
1 bag frozen broccoli
8 ounces grated sharp cheddar cheese
pepper to taste
Sauté the onion and carrots in 1 Tablespoon melted butter and set aside. In a large pot whish together the melted butter and flour over medium heat for about 3-4 minutes.
Slowly whisk in the milk and chicken stock. Let it simmer for about 20 minutes.
Add the broccoli, carrots, and onions. Let them simmer on medium low for about 10 minutes until the vegetables are tender.
Add pepper and sharp cheddar cheese. Let the cheese melt and then serve.
Recipe printed from the Matthew Furman On-Line Cook Book | www.matthewfurman.net/cookbook