favorite
print
like
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 Mama Jill’s Broccoli Cheddar Soup

Mama Jill’s Broccoli Cheddar Soup


  1. 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. 
  2. 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. 
  3. 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. 
  4. Mix it up…. REAL GOOD! 
  5. Let the soup sit for 15 minutes on low heat. 
  6. Add in diced broccoli and carrots.
  7. Let it marinate together for at least a half hour on low heat while stirring occasionally. 
  8. serve with Croutons and enjoy!


Mama Jill’s Broccoli Cheddar Soup Mama Jill’s Broccoli Cheddar Soup

Mama Jill’s Broccoli Cheddar Soup

favorite
print
like
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
  1. 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. 
  2. 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. 
  3. 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. 
  4. Mix it up…. REAL GOOD! 
  5. Let the soup sit for 15 minutes on low heat. 
  6. Add in diced broccoli and carrots.
  7. Let it marinate together for at least a half hour on low heat while stirring occasionally. 
  8. serve with Croutons and enjoy!