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Title: Broccoli-Cheese Soup Categories: None Yield: 4 Servings 3 1/2 c Skim milk 1/2 c Skim evaporated milk 1 1/2 tb Cornstarch 1/4 ts Pepper 2 1/2 ts Chicken bouillon 1 ds Hot sauce 1/4 ts Dry mustard 1 c Shredded Swiss cheese; -divided 1 pk Frozen; (10 oz.) chopped -broccoli, thawed and -drained 1/4 ts Imitation butter flavoring Chopped chives (optional) Carrot curls (optional) Combine skim milk, evaporated milk, cornstarch, pepper, bouillon, hot sauce and mustard in large saucepan; stir well. Cook over medium heat, stirring constantly until smooth and thickened. Add 1/2 cup cheese, stir until cheese melts. Add broccoli and butter flavoring, cook until thoroughly heated. Ladle into 4 bowl and sprinkle with remaining cheese. Garnish with chives and carrots if desired. Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary" |