Monday, August 30, 2010

Broccoli Cheese Soup

1/2 c. butter
2 large onions diced/minced 
4-6 cloves minced
2-3 crowns Broccoli chopped 
½ - 1 whole pkg. mushrooms 
3-4 c. Velveeta Cheese (recipe calls for that but I highly recommend using high quality medium or sharp cheddar) 
2 cans cream mushroom soup organic if possible
3 or 4 boxes  (8-12 cups) Chicken broth (I buy organic, no MSG) 
Salt and Pepper to taste 
Dash of nutmeg (I don’t usually use this) 

I sometimes add diced, cooked chicken breast also.


In a stockpot, melt butter over medium heat. Cook onion and garlic in butter until softened. Add mushrooms.

Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.

Stir in Cream of Mushroom soup and cheese

Reduce heat, and stir in cheese until melted

*If need be, add water and chicken bouillon to extend it

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