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#1
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INGREDIENTS:
Submitted by: Trassa Scott
- 1 lb. broccoli (fresh or frozen)
- 1/2 lb. parkway butter
- 1 cup shifted flour
- 1qt. chicken broth ( homemade, canned or 4 chicken bullion cubes dissolved in 1 qt. of hot water)
- 1 qt. 1/2 & 1/2
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1 tsp. minced dried onions (for potato soup add 1 tbls.)
Directions:
- Clean broccoli & remove stems
- Cut into 1/2 in. pieces
- Steam in 1/2 cup water till tender (watch that it don't burn) Do Not drain set aside.
- Melt butter in saucepan over medium heat
- Add flour to make a roue. Cook 2-4 mins.
- Add chicken broth, stirring with a wire whisk and bring to boil.
- Turn heat down to low & add 1/2 & 1/2, broccoli, salt & pepper. (Heat but do not boil.)
Same recipe can be used for Cauliflower, Asparagus, Mushroom & Potato soup. Can also melt velveta cheese
in with any of this.
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