• COOK TIME

    20 min

  • PREP TIME

    10 min

This makes a great soup for lunch or light dinner. To make the soup heartier, add in spinach, cooked chicken, rice and/or cauliflower.

INGREDIENTS

  • 4 c. vegetable stock
  • 4 c. milk
  • 1/4 tsp. paprika
  • 2 Tbsp. Clabber Girl Cornstarch
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. pepper to taste
  • 3 Tbsp. butter
  • 1 1/2 tsp. salt
  • 1 c. broccoli florets
  • 1/2 c. carrots
  • 1/2 c. celery
  • 1 Tbsp. parsley
  • 1 small onion
  • 8 oz. cheddar cheese shredded
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Basil

Instructions

Chop onion, celery, carrots and broccoli. Add vegetables to a large sauce pan or dutch oven. Saute all together in 2-3 Tbsp. of butter until lightly browned.

Add all-purpose flour and blend well and cook until brown (2-3 minutes). Add milk and stock slowly, while stirring.

Add Clabber Girl Corn Starch, paprika, salt, pepper, garlic powder and basil. Bring to a boil, then simmer for 20 minutes. Keep stirring occasionally to prevent the milk from scalding on the bottom of the pan. Add cheese and parsley. Stir until the cheese is melted.

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