FeedMy Broccoli Cheese Soup.

This is one of my "Go to" soups. I've made it many times and it is always a hit!

Do you live in NE Ohio? have you ever been to The Barn? If you are lucky enough to have answered yes, then you should know this soup. If you know this soup, then you love it already. To eat this, is to love it. It's just the rule.

This recipe is from the same cookbook in which I found the fish and potato casserole.
It will serve at least 12 people.
I make it when friends or family come for dinner, I have made it for friends who have recently given birth, and I have made it and then frozen half of it to use weeks/months later.
Here is the obligatory picture of ingredients:

and I forgot the soup and accidentally added the broth (which can be used if you do not use bullion.

I do not like cooked broccoli. I do love this soup.
this Broccoli Cheese Soup is creamy, not overly cheesy, and really good with lots of crackers! =)

Here is a photo of broccoli. I was on a forgetful roll.

Here is my version of the recipe.
Ingredients:
2 boxes frozen chopped broccoli (or about 1lb of chopped broccoli of your choice)
about 2/3 cup of diced onion
2 Tbsp. of butter
1lb American cheese
6 cups of milk
8 chicken bullion cubed (or 8 cups chicken broth)
6 cups of water (omit this if you are using chicken broth instead of bullion)
1 can of cream of mushroom soup
1/2 tsp. garlic salt
1/4 tsp black pepper
8 ounces of very fine egg noodles

Directions:
In your 8 qt soup pot melt the butter and saute the onion. it is done when it turns translucent.
Add the water, bullion and bring to a boil.
Add the broccoli and let it cook on medium heat.

In a separate smaller (4 qt is sufficient) soup pot heat the milk over medium low to medium heat. do not let your milk boil or get too hot or it will scorch or curdle. you can eat curdled soup (I've done it before), but it's ugly.

---cheese side bar---
You may have noticed my giant 3lb package of American Cheese.

 I buy it from Marcs. I use it for this soup, and grilled cheese sandwiches and when I want melted cheese on tortilla chips and it gets used up before it goes bad. You could try freezing it... or just go to your local deli and ask for just 1lb, cut it up and use it. This is just the way I buy this particular cheese. You can make a better more sensical decision! hah!
---end cheese side bar---

When your milk gets warm, start adding the cheese a little at a time, stirring frequently until the whole pound is incorporated in the milk. It will look like this when your whisk goes through it.

Add the can of mushroom soup to your broth/broccoli soup pot and stir until it is incorporated. If you don't like "cream of soup" cans, go ahead and use your alternative. I don't mind using "cream of" soups. though I'm sure if i really looked into the amount of preservatives I would have more hesitation.... ANYWAY,

Slowly pour your melty cheese milk into your large stock pot and stir.
Add the garlic salt and pepper and stir some more!
Add your very fine noodles and.... stir!
Let the soup simmer for 30 minutes over medium low heat

I don't think I had added noodles yet... =)

serve and eat!

FeedMyBroccoliCheeseSoup, and you won't regret it.

Thanks!
Momma



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