2
10-ounce packages frozen chopped broccoli
3 ½ cups
chicken broth
10 large
fresh mushrooms, sliced
2/3 cup
finely chopped celery
1/3 cup
chopped green onion
1
tablespoon finely chopped parsley
2
tablespoons butter
2
teaspoons garlic salt
1 ½ cups
grated mild Cheddar cheese
½ cup
sour cream
½
teaspoon Tabasco
Cook broccoli according to package directions, drain, and
puree in blender with 1 ½ cups chicken broth.
 |
| Green slush, comin' right up! |
In a medium-size saucepan, simmer
pureed broccoli with the remaining chicken broth over medium heat while
preparing vegetables.
 |
| It's a pleasant green color. |
 |
| Veggiessssssss! |
In a skillet, saute vegetables in butter until onions are
transparent.
 |
| This smells amazing. |
Season with garlic salt and add to broccoli. Cook covered over low
heat for 30 minutes.
 |
| Unfortunately this doesn't improve the color. But the flavor gets so much more complex! |
Stir in grated cheese and sour cream. Season with Tabasco.
Serve when cheese has melted.
 |
| Dinnertime! |
My Rating: 4/5 "If you're coming into this expecting the neon-yellow restaurant stuff that's mostly cheese, you're going to be disappointed. But if you want a nice flavorful soup with lots of veggie accents and a robust undertone you'll be very happy with this!"
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