Broccoli and Cheese, they just go together. Warm and tempting this soup is just calling for a cool evening to be served.
- 2 cups Boiling water
- 2 teaspoons Chicken Bouillon Paste
- 2 cups Freeze Dried Broccoli
- 1 Tablespoon Dehydrated Onion
- 1 ½ teaspoons Salt
- ¼ teaspoon Ground Pepper
- ¼ cup Butter
- ¼ cup Flour
- 2 cups Milk*
- ½ cup Powdered Cheese Sauce**
- 1 cup Warm Water**
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In a large pot bring water to boil. Add bouillon paste, broccoli, onion, salt and pepper. Cover and simmer 10 min. Do not drain.
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Meanwhile mix warm water and powdered cheese sauce together in a small bowl. Whisk throughly. Set aside.
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Make a white sauce with margarine, flour and milk. Add cheese sauce to white sauce stirring until blended. Add to vegetables. Heat – DO NOT BOIL.
*Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.
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**1 cup fresh shredded cheddar cheese can be substituted for the cheese sauce powder + the warm water. Just add the shredded cheddar right into the white sauce and stir until melted.
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