Monday, February 28, 2011

Broccoli Cheese Soup -


Broccoli Cheese Soup

For a celebration, I bought a requested meal of Broccoli Cheese Soup from a restaurant for my daughter.  She was delighted.  It would have cost $40 dollars for 3/4 of a gallon.  I decided to make a gallon at home to feed the family while my daughter enjoyed someone else's cooking.  The homemade soup passed the taste test.  This recipe uses all items in my food storage.  The cost was less than $5.00 for the whole gallon. Victory again!  Thank goodness.

1 gallon water
2 cups white sauce mix
2 cups cheddar cheese ( or flavors you like - 1/2 pizza cheese and 1/2 cheddar)
2 TBS Parmesan cheese
1 can canned milk
1 tsp onion powder
1 tsp lemon pepper
1 tsp salt
2 cups steamed chopped broccoli

I used broccoli pieces from our garden last year that were harvested after I cut the main head.  The little flowerettes that kept sprouting - I kept cutting, steaming for 3 minutes and freezing.

To avoid lumps, blend 2 cups white sauce with two cups of the water first.  Mix with the gallon of water as it is heating.  Stir constantly because it will burn easily as it thickens and heats.  Add all other ingredients.  When the cheese is melted and the broccoli heated, serve. Delicious.

White Sauce mix:
2-1/3cups non instant dried milk /4 cups instant dried milk
1 cups flour
1 cup margarine

2 comments:

  1. This sounds really good. I have 2 questions. Is the canned milk the same thing as evaporated milk? Also, what is the amount for instant dried milk?

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  2. Yes Canned milk is evaporated milk. And the instant dried milk is 4 cups while regular dried milk is 2-1/3 cups. This white sauce mix is great for any creamed soups or sauces or even a white gravy. You add the flavorings.

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