During the cold winter days I love making soups. This is a family favorite and it is quick, easy and inexpensive to make. I normally serve with a grilled cheese sandwich. You could also substitute your favorite vegetable for broccoli.
1/4 pound butter
1 cup flour
1 quart milk (you can use part half and half for extra richness)
1 onion chopped
broccoli (you can use as much as you’d like and either fresh or frozen will do)
2 – 3 chicken bouillon cubes
cheese ( I prefer a mixture of hot pepper cheese and sharp cheddar cheese)
salt & pepper to taste
Directions: Sauté the chopped onion in the melted butter until golden, but not brown. Make a white sauce by stirring in the flour and then slowly adding the milk. Stir constantly over a low to medium heat. You can add more milk if the consistency is too thick. Add the crushed bouillon cubes. Boil or steam the broccoli until just tender, but not cooked and then add to the white sauce. Sprinkle with cheese if desired. I usually shred an 8-ounce brick of cheese and add it while cooking the white sauce to give the soup more flavor, but this is a matter of preference. You could also substitute other vegetables or seafood in place of the broccoli. Serves 5 to 6.
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