| Print Broccoli-Cheese-Mustard Soup Recipe |  |
Broccoli-Cheese-Mustard Soup
Ingredients:
| 1 1/4 Pounds Broccoli trimmed |
| 2 Onions slicedMedium |
| 5 Tablespoons Butter divided |
| 7 Cups Chicken Broth divided |
| 1 Teaspoon Dried Oregano crumbled |
| 1/4 Cup Flour whole wheat |
| 3 Tablespoons Dijon Mustard (I use Grey Poupon) |
| 1/8 Teaspoon Pepper red bell |
| 1 Cup Milk (evaporated is best) |
| 2 Cups Sharp Cheddar Cheese |
Directions:
1. Cut flowerets off broccoli and divide into small sections.
2. simmer in lightly salted utter 2 to 3 minutes; drain and set aside.
3. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes.
4. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.
5. Process in blender or food processor until smooth.
6. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly.
7. Stir in mustard and pepper. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring.
8. Slowly add milk and cheese, stirring constantly.
2. simmer in lightly salted utter 2 to 3 minutes; drain and set aside.
3. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes.
4. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.
5. Process in blender or food processor until smooth.
6. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly.
7. Stir in mustard and pepper. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring.
8. Slowly add milk and cheese, stirring constantly.