Broccoli Cheese Soup
1 cup water
1 cube chicken bouillon
10 oz. Pkg. frozen chopped broccoli
1 medium carrot-grated
2 Tbls. butter
3 Tbls. all purpose flour
2 cups milk
1 lb. processed American cheese (Velveeta) cubed
1 regular size can cream of chicken soup
1 Tbls. minced onion flakes (or can use minced fresh onion)
1 Tbls. Worcestershire sauce
Salt and Pepper to taste
In a saucepan, bring water and bouillon cube to boil, stir to be sure cube is dissolved. Add broccoli and shredded carrot. Cook according to broccoli pkg. directions. Remove from heat. Do not drain. In another saucepan, melt butter and slowly stir in flour. Continue stirring while gradually adding the milk. Stir in
cubed cheese, cream of chicken soup, onion, and Worcestershire sauce, salt and pepper. Add broccoli mixture and cook over medium to low heat until soup is desired thickness.
Pat Martin
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