Sunday, October 18, 2009

Carrot Broccoli Soup

A family favorite...

  • 2 tablespoons finely minced onion
  • 4 tablespoons butter or margarine
  • 4 tablespoons flour
  • 1 ½ teaspoons salt
  • 2 cups milk
  • 4 cups canned chicken broth (broth made with bullion cubes makes it too salty)
  • 10 oz package chopped broccoli (or 2 cups fresh chopped broccoli)
  • 2 cups grated carrots

Cook broccoli and carrots in chicken broth until just tender. Set aside. Saute onion in butter. Add flour and salt. Mix to smooth past. Gradually add milk and just bring to a boil to thicken. When ready to serve blend broth mixture with milk mixture and reheat if needed. Be careful not to boil as soup will separate and not look as attractive. It will still taste good though.

No comments: