- 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.
The above is the original recipe. Below is how I actually make it now so it is gluten-free
- 2 tablespoons finely minced onion
- 1 tablespoon butter or margarine
- 1 ½ teaspoons salt
- 1 cup milk
- 1 cup heavy cream
- 4 cups canned chicken broth (broth made with bullion cubes makes it too salty)
- 3-4 cups chopped broccoli
- 4 cups grated carrots
- Saute onion in butter. Add chicken broth, carrots, broccoli and salt. Cook broccoli and carrots in chicken broth until just tender. Add milk and cream. Be careful not to boil as soup will separate and not look as attractive. It will still taste good though.
