You are never going to believe this…
but Halloween is just one week away.
Just plain crazy, isn’t it!
October has been absolutely GORGEOUS here in Utah.
Gorgeous and golden, with all the beautiful changing colors and lasting warm weather. We have been spoiled with the beauty of the season, and my family and I have been drinking it right up.
The for cast for this coming week looks a little bit chilly and cold! I can hardly complain, since we have had it so nice for so long.
And there are some benefits to cooler weather, you know.
Flavorful Soups and Homemade Breads.
One of the most cozy and comforting meals out there,
in my opinion.
My lovely friend Julie made and brought this fabulous Broccoli Cheese Soup to a church party I attended last winter. I immediately asked her for the recipe, and have put it on my monthly menu plan several times since then. I’ve had MANY, MANY emails lately asking me to please hurry up and post it. Everyone needs a good Broccoli Cheese Soup recipe, you know.
And so…here you have it, my friends.
Thanks for waiting.
Hope you will join me tomorrow for a new
WONDERFUL bread recipe, perfect for serving with this soup!
Now, let’s get to the soup….
Broccoli Cheese Soup
Time: 30 minutes
Yield: 7 servings
Recipe from the exceedingly lovely Julie Thomson
1 bunch broccoli
1/4 C butter
1/2 C chopped onion
3 T flour
2 C chicken broth
1 C broccoli water
2 C half and half
1/2 t Worcestershire sauce
1/2 t salt
2 C cheddar cheese, grated
1. Chop your broccoli
and toss it in a medium sized sauce pan. Cover it with water and boil until tender.
2. Drain 1 C of the broccoli water into a measuring cup and set it aside.
3. Mash the broccoli up with a potato masher. Don’t have one of those…don’t worry about it. You could use the bottom of a glass cup.
4. While the broccoli is cooking, melt the butter in a large pot.
5. Add the onions and cook over medium high heat until they are translucent, about 5 minutes.
6. Add the flour
and whisk it all around to combine it with the butter and onions.
7. Pour in the chicken broth. Bring it to a boil and add
the reserved broccoli water,
half and half,
8. Stir and cook until the soup becomes slightly thick. This should take about 5 minutes.
9. Add the broccoli
and the cheese.
10. Remove the pan from the heat. Don’t let the cheese cook in the soup…it just needs to be heated through so it can melt, nicely.