“A dear friend gave me this recipe many years ago and I’ve been making it ever since. It’s great for barbecues.” Sweet ‘N’ Tangy Pasta Salad – You must try this recipe.
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Broccoli Cheese Soup
3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese food (eg. Velveeta), cubed
1 pinch ground white pepper
- In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes.
- In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
- Add the flour to the onions and stir well, forming a pasty substance.
- Gradually add the milk and stir until thick.
- Add this mixture to the broccoli mixture in the pot and stir well.
- Then add the cheese, stirring until melted. Finally, add the pepper.
- (Note: Be careful not to let the soup boil, or the cheese will break down.)
- Enjoy! 🙂
- Be careful not to let the soup boil, or the cheese will break down.
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