Broccoli Cheese Souporiginally from allrecipes.com; serves 8 (or more) as written
3 (~10 oz) packages frozen chopped broccoli3 (14.5 oz) cans chicken broth (I used homemade veggie stock)
6 tbsp margarine1 onion, chopped
1/2 c. all-purpose flour2 c. milk (I used skim and it turned out fine)
1.5 lbs processed cheese food (i.e. Velveeta), cubed (about 12 oz of cheese total, see notes in review below)1 pinch ground white pepper (who has white pepper? I used regular!)
1. 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.
2. 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. (It might not look appetizing at this point, but keep going!) 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.)
This was really good, but I thought it was a little too cheesy, to Velveeta-y actually. Next time, I will either sub half of the Velveeta for shredded cheddar, or not use Velveeta at all (since I rarely keep it on hand and it was kind of a fluke this time) and use a combo of shredded cheeses. I think cheddar and 5-cheese Italian would be good.