Broccoli Cheese Soup III

Broccoli Cheese Soup III A creamy broccoli soup that will please the most fussy eater, even children love it. Complement with crusty Italian bread for a quick, easy meal. For variety, try substituting cauliflower, shredded carrots, or any combination of the three vegetables, keeping the total amount to 4 cups vegetables.

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

4 cups fresh broccoli, cut into bite size pieces
1?½ quarts chicken broth
2 cups milk
2 (10.75 ounce) cans condensed cream of celery soup
4 tablespoons cornstarch
½ cup cold water
2 cups shredded Cheddar cheese

Time Details

PREP :

COOK : 30 mins

TOTAL : 40 mins

SERVING : 12

YIELD : 12 servings

Step 1

In a large soup pot, cook broccoli in broth until tender, about 10 minutes.

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Step 2

In a medium bowl, mix together milk and condensed celery soup. Blend cornstarch with cold water, then stir into soup mixture. Pour into the pot with the broccoli. Cook over medium heat, stirring steadily until thick and bubbly. Stir in cheese, and simmer, stirring until hot. Do not boil.

Per Serving: 153 calories; protein 7.5g; carbohydrates 10.1g; fat 9.4g; cholesterol 28.6mg; sodium 528.7mg.