The weather is
cool, cloudy, misty and fallish!
All it takes is for me to see a recipe for soup
on the internet and I will try it.
This one was especially easy and I had
almost everything I needed to make.
It is yummy. L. even liked it!
Of course, any soup with Velveeta Cheese has got to be ok.
This recipe was on facebook
from The Southern Lady Cooks
2 cups chicken broth or 1 (15 oz) can*
1 (12 ounce) bag frozen broccoli
1/4 cup onion, finely chopped
1 teaspoon minced garlic
1 medium carrot, shredded
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 (12 ounce) can evaporated milk
1 (10 3/4 ounce) can cream of chicken soup, undiluted
8 ounces velveeta cheese, cut in chunks or your favorite cheese.
1/2 teaspoon black pepper
Salt to taste
In a microwave safe bowl or saucepan, combine the chicken broth, onion, carrot and broccoli. Cook in the microwave for 8 minutes stirring after about 4 minutes. Remove and set aside. In a separate saucepan on low heat melt the butter stir in the flour. Just like you were making gravy. Slowly add the milk stirring constantly and the cream of chicken soup. Have your cheese cut in chunks and add to the milk mixture. Then add the broccoli mixture to this and continue cooking on low heat for 5 to 10 minutes. Makes 8 to 10 cups. Note: I don’t ever bring this to a boil, but just cook on low heat. This soup is wonderful served with cornbread.
* (I did not use the full two cups of broth. I like my soup a little thicker so I only used about 1 ¼ cup broth. I did cook the veggies in 2 cups, but did not add
all that liquid to the soup.)