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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli-Cheese-Mustard Soup

Recipe Tags: Soup Recipes

Date Added: December 07, 2009


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
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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.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, MSG, Poultry, Cheese, Mustard, Onion allergies.
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