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I make it different each time but basically use a block of velveta and chicken broth. Then add broccoli frozen or fresh (cook before adding).
This base can also be turned into a different soup but adding rotel tomatoes instead of broccoli. Also throw in some chicken. I have even added sliced olives to this version. I think I did it hamburger style once too. A block of velveeta and some broth and your set LOL.
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I always start my cream soups with a butter/flour base (roux) I use equal parts flour and butter, for every two tablespoons of flour and butter, I use 1 cup of milk. So I start with 1/2 cup butter, let it melt, add 1/2 cup of flour, wisk together, add 4 cups of milk, stir over medium heat until thick, add seasonings (I usually add a little bit of chicken base, salt & pepper) then once thick, cooked potatoes, or cooked broccoli, sometimes both, sometimes a bag of cooked frozen steamers. We top it with cheese when we eat it, if it's too thick, just add a little milk. My kids love it when I made cream soups.
HTH. Kristine
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ISO: Daisy Sour Cream Coupons |
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i cheat on the one i make
i use a packet of white country gravy mix. make as directed. once ready i add about 2 cups of broccoli (like to use fresh, if not use frozen) and about 4 oz of cheddar cheese. my DH pairs this soup with a ham and cheese sandwich.
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