Broccoli Cheese Soup

Well Hello and Good Morning!

It's starting to get a little warmer, but with our recent odd Texas snow, I thought it 
was a perfect time to make my 
Broccoli Cheese Soup. 

Thankfully Broccoli Cheese Soup is 
good almost anytime of year.

So, I suppose I'll share my little 
bit of heaven with you!

Ingredients:

1/3 cup of margarine 

(stick is better) 

2 small onions

2 cloves of garlic

6 Tbsp. flour

2 cans of evaporated milk 

(12 ounce cans)

5 cups chicken broth

2 bags of frozen florets

(16 ounce bag)

1/2 cup of heavy cream

14 ounces of block sharp cheddar cheese

1 tsp of thyme or

1 tsp of Italian Seasoning

1/2 tsp of salt

1/2 tsp pepper

Preparation:

In a pot, heat the chicken broth. I cut the florets more. They will have a little bit a stems, so I cut them down to the florets. After cutting put them into the pot with broth.  Add in thyme. I use Italian seasoning because I never have thyme.

Let simmer.

In a skillet, melt your better, and add 2 small chopped onions and chopped garlic.

Cook until soft, but do not brown.

Then add 1 tablespoons at at time of flour. Stir into butter and onions. After all flour is added slowly add in 1 cup at a time of evaporated milk. Stirring in each cup vigorously.  Add salt and pepper.

Put the mixture into your pot and turn to low. Add in the shredded cheese, and stir.

When melted add in your heavy cream.

Keep on low and let simmer for about 3 hours. 

It can be less, but the longer it cooks the longer the flavors will be richer. 

Sit back and enjoy!

Thanks so much for tuning in!
Until Next Time...