favorite
print
share
Prep
59 minutes
Total
1 hour 30 minutes
Serves
US | Metric
Ingredients
-
3 tsps Corn Starch
-
1 tbsp Butter
-
1 tbsp EVOO
-
2 Cups Milk
-
3 Cups Chicken Broth
-
2 Stalks of Celery
-
1 Whole onion
-
Cloves of Garlic MWL
-
1 Cup Diced Carrots
-
2 Cups Diced Broccoli
-
Garlic Powder
-
Onion powder
-
Nutmeg
-
Salt & Pepper to taste
Mama Jill’s Broccoli Cheddar Soup
- Preheat a Dutch oven/pot on medium heat with EVOO and Butter. Once it starts to sizzle, add diced onions, garlic, celery and mushrooms. Sauté.
- Once cooked, add ½ Cup of milk. Stir. Once it starts to bubble add 1 tsp of of corn starch. Stir. Once it thickens, add ½ Cup of milk. Stir. Add 1 tsp of corn starch. Stir. Once it bubbles, add ½ Cup of milk. Stir. Add 1 tsp of of cornstarch. Stir. By now you should have a very thick rue. Repeat 1-2 more times if you feel it isn’t thick enough.
- Once you have your thick rue, add in chicken broth ½ Cup at a time. Stir well. Once it boils add more. Once all chicken broth is added, add spices.
- Mix it up…. REAL GOOD!
- Let the soup sit for 15 minutes on low heat.
- Add in diced broccoli and carrots.
- Let it marinate together for at least a half hour on low heat while stirring occasionally.
- serve with Croutons and enjoy!
Mama Jill’s Broccoli Cheddar Soup
favorite
print
share
Prep
59 minutes
Total
1 hour 30 minutes
Serves
US | Metric
Ingredients
-
3 tsps Corn Starch
-
1 tbsp Butter
-
1 tbsp EVOO
-
2 Cups Milk
-
3 Cups Chicken Broth
-
2 Stalks of Celery
-
1 Whole onion
-
Cloves of Garlic MWL
-
1 Cup Diced Carrots
-
2 Cups Diced Broccoli
-
Garlic Powder
-
Onion powder
-
Nutmeg
-
Salt & Pepper to taste
- Preheat a Dutch oven/pot on medium heat with EVOO and Butter. Once it starts to sizzle, add diced onions, garlic, celery and mushrooms. Sauté.
- Once cooked, add ½ Cup of milk. Stir. Once it starts to bubble add 1 tsp of of corn starch. Stir. Once it thickens, add ½ Cup of milk. Stir. Add 1 tsp of corn starch. Stir. Once it bubbles, add ½ Cup of milk. Stir. Add 1 tsp of of cornstarch. Stir. By now you should have a very thick rue. Repeat 1-2 more times if you feel it isn’t thick enough.
- Once you have your thick rue, add in chicken broth ½ Cup at a time. Stir well. Once it boils add more. Once all chicken broth is added, add spices.
- Mix it up…. REAL GOOD!
- Let the soup sit for 15 minutes on low heat.
- Add in diced broccoli and carrots.
- Let it marinate together for at least a half hour on low heat while stirring occasionally.
- serve with Croutons and enjoy!