1 1/4 lb broccoli, trimmed
2 medium onions, sliced
5 tbsp butter, divided
7 cup chicken broth, divided
1 tsp dried oregano leaves, crumbled
1/4 cup flour
3 tbsp dijon-style mustard
1/8 tsp pepper
1 cup milk
2 cup shredded sharp cheddar cheese
Directions
1. Cut flowerets off broccoli and divide into small sections.
simmer in lightly salted utter 2 to 3 minutes; drain and set aside.
2. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp
butter in large saucepan about 5 minutes.
3. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until
vegetables are fork tender.
4. Process in blender or food processor until smooth.
5. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook
until bubbly. Stir in mustard and pepper.
6. Add processed mixture and remaining 4 cup broth; heat to
simmering, stirring.
7. Slowly add milk and cheese, stirring constantly.
8. Add broccoli flowerets; heat and serve.
Servings: 6 servings
Broccoli-Cheese-Mustard Soup Recipe brought to you by Recipe Ideas
Categories: Cheese; Soup; Vegetable
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We hope you enjoy this Broccoli Cheese Mustard Soup recipe.
