Three Cheese Broccoli Soup

The Hickory Farms Cookbook, p. 40

6 tbsp butter or margarine

1 onion – finely chopped

1/3 cup flour

¼ tsp. garlic powder

¼ tsp. ground nutmeg

1/8 tsp. ground white pepper

1/8 tsp. ground thyme

2 (13.75 oz.) cans chicken broth

1 cup milk

3 cups broccoli florets – bite size

1 cup whipping cream

¼ tsp. Worcestershire sauce

1/8 tsp. hot pepper sauce

1 cup (4 oz.) cheddar – shredded

½ cup (2 oz.) dill Havarti – shredded

½ cup (2 oz.) Swiss cheese – shredded

Neato stuff!

In a large saucepan on medium high heat, saute the onions in butter or margarine until tender. Add the flour and seasonings. Mix until smooth. Add the milk slowly, stir until mixture is thickened. In a small saucepan, bring the chicken broth to a boil. Add broccoli. 

Hot tub vibes.

Cook approximately 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.

Add whipping cream, Worcestershire sauce, hot sauce and cheeses. Allow soup to heat over medium heat until cheese is melted. Important: Do not let the soup boil as the cheese will separate and curdle the soup. Serve hot.

A cheery little dinner!

My Rating: 4/5 "This is wonderfully complex. It's a great cheese blend and the seasonings are on point. I would have liked it to be just a TITCH thicker, but as-is it's still a good time."