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Wisconsin Broccoli-Cheddar Cheese Soup
Recipe By: Dottie
Categories: Soups
2 tablespoons butter
3 tablespoons whole wheat flour -- or omit for lower carbs
1 1/2 cups heavy cream
2 1/2 cups water
3 cans chicken broth -- about 4 cups
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
10 ounces frozen chopped broccoli -- thawed and drained
1/2 cup red bell pepper, chopped -- finely chopped
6 ounces shredded cheddar cheese -- sharp or extra sharp
2 tablespoons chopped chives -- or green onion tops
1. Melt butter in a large saucepan over medium heat. Add
flour; cook and stir 30 seconds or until bubbly. Add cream,
water, broth, salt, mustard and cayenne pepper; bring to a
simmer over high heat, stirring frequently. Add broccoli
and red pepper; return to a boil. Reduce heat to low; simmer
uncovered 5 minutes, stirring occasionally.
2. Add cheese; stir over low heat just until cheese melts
(do not boil). Top with chives if desired. For a thicker soup,
use just 1 can broth - 5-6 servings.
2411 Calories (kcal); 217g Total Fat; (79% calories from fat); 77g Protein;
50g Carbohydrate; 730mg Cholesterol; 5401mg Sodium |
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