The first time that I made this I used the 2% milk that we had in the fridge. It was okay, but not as thick as I like. The next time I made it I bought whole milk and it was so much better. I would definitely recommend using whole milk or even half and half for this dish. Check out what they are saying about this recipe over at All Recipes:
“I made this soup and my husband (who is not a really big soup fan) could not get enough of it.”
When I know that I am going to be short on time and my family is going in 10 different directions, I will make this and put it in the crock pot on medium heat.
It stays nicely and we can all eat a great meal when it fits into our schedule.
Ingredients
1 tablespoon butter
1/2 onion, chopped
1/4 cup melted butter
1/4 cup Gold Medal flour
2 cups milk
2 cups Swanson’s chicken stock
1 1/2 cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 1/2 cups shredded sharp Kraft Cheddar cheese
salt and ground black pepper to taste
Instructions
Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat;
Cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture.
Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery.
Simmer until vegetables are tender, about 20 minutes.
Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
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Quick Tip: Try mixing in mozzarella or Parmesan cheeses for a new twist.
Thanks again to All Recipes for this yummy and simple recipe.