Broccoli Cheese Soup (Betty Crocker)
Ingredients
- 2 tablespoon canola or soybean oil
- 2 medium onions, chopped (1 cup)
- 2 tablespoon all-purpose flour
- 2 teaspoon salt
- 6 cups original-flavored soymilk or fat-free (skim) milk
- 4 teaspoons cornstarch
- 3 cups shredded reduced-fat sharp Cheddar cheese (12 oz)
- 6 cups bite-size fresh or frozen (thawed) broccoli florets
Preparation
- In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
- In small bowl, stir soymilk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.
- Stir in cheese. Cook about 3 minutes, stirring frequently, until cheese is melted. Stir in broccoli. Cook about 1 minute or until hot, stirring occasionally.
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JMagGuthrie - 17 Dec 2012
This topic: GuthrieFamily
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Topic revision: r1 - 2012-12-17 - JMagGuthrie