This soup is about as hearty and filling as it gets without having any meat. This is a recipe from The Girl Who Ate Anything. This is a great fall and winter soup.
Ingredients:
1 3/4 cups chicken broth
1 small onion, diced finely
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
salt and pepper
2 cups skim milk
1 cup shredded cheddar cheese, shredded
1/2 cup Sartori montamore cheese, shredded
1/2 cup Swiss cheese, shredded
3 cups chopped, steamed broccoli
Note: To steam broccoli quickly and easily, place broccoli in a glass bowl with enough water to come half way up the broccoli. Microwave for 3-4 minutes until tender.
Preparation:
1. Simmer chicken broth and chopped onion for 15 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes.
2. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended.
3. Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. Mine was really thick because I think I added more broccoli than it calls for but that's how I like it. If you need to thin it out you can whisk in some more milk or chicken broth. If it's too thin, you can simmer it a bit longer to thicken it up.
4. Serve immediately in bowls or bread bowls.
Ingredients:
1 3/4 cups chicken broth
1 small onion, diced finely
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
salt and pepper
2 cups skim milk
1 cup shredded cheddar cheese, shredded
1/2 cup Sartori montamore cheese, shredded
1/2 cup Swiss cheese, shredded
3 cups chopped, steamed broccoli
Note: To steam broccoli quickly and easily, place broccoli in a glass bowl with enough water to come half way up the broccoli. Microwave for 3-4 minutes until tender.
Preparation:
1. Simmer chicken broth and chopped onion for 15 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes.
2. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended.
3. Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. Mine was really thick because I think I added more broccoli than it calls for but that's how I like it. If you need to thin it out you can whisk in some more milk or chicken broth. If it's too thin, you can simmer it a bit longer to thicken it up.
4. Serve immediately in bowls or bread bowls.