Title: Broccoli Cheese Soup
Categories: Soups/stews, Vegetables, Cheese/eggs
Yield: 6 Servings

1 c Water
1 (10-ounce)package frozen
-chopped broccoli
2 c Milk
2 c Cubed Velveeta cheese
1/2 c All-purpose flour
1 c Half-and-half
2 Chicken bouillon cubes

In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk,
cheese, and flour into blender; cover and blend until smooth. Add
half-and-half and bouillon cubes. Cook, stirring, over medium heat until
hot and mixture thickens. Mixture will thicken more upon sitting.

Makes 6 cups.

NOTE: I like to cut down a bit on the richness this soup has by using 2%
milk; and Velveeta "Light" cheese. Keep stirring-as it may burn. Do not
cook for more than 25 minutes as it becomes a great cheese sauce after a
while-good for pouring over potatoes-but not good if you want soup.

Posted by Pamela Jacobs. Courtesy of Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini