This soup was perfect for lunch with fresh baked bread, on a cold winter day!Broccoli Cheese Soup
1/4 cup Butter
1 half Onion, chopped
2 cloves Garlic, minced
Broccoli for 4 servings
32 oz. Chicken Broth
1/2 lb. Shredded Cheese
1 cup Milk
1/3 cup Cornstarch
1/2 cup Water
Salt to taste
Cayenne Pepper to taste
- In a medium size pot, melt butter over medium heat. Cook onion and garlic in butter until softened.
- Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, mix in milk.
- In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
- Add shredded cheese, heat and stir until melted and combined. Add salt and cayenne.
This recipe is adapted from Allrecipes.com