4 c. chicken broth
1 c. water
1 c. half-and-half
4 slices Kraft Cheddar Singles
1/2 c. all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. ground black pepper
4 c. broccoli florets (bite-size)
Garnish:
1/2 c. shredded Cheddar cheese
2 tsp. minced fresh parsley
Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
For each serving, spoon 1 cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.
1 c. water
1 c. half-and-half
4 slices Kraft Cheddar Singles
1/2 c. all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. ground black pepper
4 c. broccoli florets (bite-size)
Garnish:
1/2 c. shredded Cheddar cheese
2 tsp. minced fresh parsley
Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
For each serving, spoon 1 cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.
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