Tuesday, September 30, 2008

Broccoli-Cheese Soup

4 cubed potatoes
1 c. shredded carrots
1/2 c. celery
2 1/2 c. water
6 bouillon cubes in 2 c. water
1 lb frozen broccoli, somewhat thawed
1/4 c. butter
2 c. milk
1/4 c. flour
1-1/2 c. cheese

Boil potatoes, carrots, celery and 2-1/2 c. water together. Put bouillon cubes in 2 cups water. Add broccoli to potatoes; cook until tender. Melt butter; add milk and flour. Cook till thickened. Add boillon mixture. Thicken again. Add cheese. Melt. Add veggies. Enjoy! 

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