Cream of Broccoli Soup
Here's a satisfying, homemade soup recipe that will save you from tossing out broccoli that is just past its prime. Simply substitute 112 cups chopped broccoli for the frozen broccoli.
4 cup chicken broth
10 3/4 oz cream of celery soup
10 oz frozen chopped broccoli
1/2 cup butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
2 cup milk
1/2 tsp salt
1/2 tsp pepper
1/4 cup shredded Cheddar cheese
Mix broth and soup in a large saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender.
Heat butter in a medium skillet over medium heat; add onion. Saut� until tender, about 5 minutes. Add flour. Cook for 1 minute longer.
Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well.
Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with Cheddar.
Cornstarch may be used instead of flour to quickly thicken soups. Use 18 cup cornstarch to equal 14 cup flour in this recipe. If you don't have cornstarch on hand, just mix an additional 12 tablespoon flour into the skillet in step 3.