Cheese & Broccoli Soup

By janetbrawner

A Favorite recipe by Janet Ann Proctor Brawner

Ingredients

• 3 T. butter
• 3T. flour
• 1 sm. onion, finely chopped
• 1/2 c. water
• 2 cans (13 3/4 oz) chicken broth
• 2 boxes (10 oz) frozen chopped broccoli, thawed
• (for more broccoli use 2-16 oz. bags)
• 1/4 t. pepper
• 1 egg
• 1 c. heavy cream
• 1 sm. jar cheese whiz
• (Larger Batch)
• 4 1/2 T. butter
• 3 cans broth
• 1 1/2 c. cream
• 4 1/2 T. flour
• 3/4 c. water

Preparation

Step 1

Melt butter in large saucepan. Add onion & saute until onion is tender. Sprinkle flour over & cook, stirring constantly, 3 minutes.

Gradually add broth & water, stirring constantly. Bring to boiling. Add broccoli & pepper, cover, simmer til broccoli is tender.

Stir together cream & egg yolk. Stir a little soup into cream mixture, return to sauce pan, stirring to blend. Add cheese; cook stirring until smooth & blended, do not let boil.

I also add dash of cayne pepper for more taste.

(Larger Batch)
4 1/2 T. butter 3 cans broth 1 1/2 c. cream
4 1/2 T. flour 3/4 c. water