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| 4 Cups | Chicken Broth |
| 1 Cup | Water |
| 1 Cup | Half and Half |
| 4 Slices | Kraft Cheddar Cheese Singles |
| 1/2 Cup | All-Purpose Flour |
| 1/2 Tsp. | Dried Minced Onion |
| 1/4 Tsp. | Ground Black Pepper |
| 4 Cups | Broccoli Florets (bite-sized) |
| 1/2 Cup | Shreded Cheddar Cheese |
| 2 Tsp. | Minced fresh Parsley |
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| 1. |
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. |
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| 2. |
Bring soup to a boil, then reduce heat to low. |
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| 3. |
Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft. |
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| 4. |
For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. |
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Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Soups/Stews
Bake Time:
Servings: 6
Prep. Time:
Utensils:
Notes: |
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