Soups and Stews

Broccoli Parmesan Soup

  • 1 bunch Broccoli
  • 2 tablespoons Butter
  • 1 small Onions, minced
  • 2 cups Chicken broth
  • 2 tablespoons Flour
  • 1/4 cup Water, cold
  • 2 tablespoons Sherry
  • 3/4 cup Cheese, Parmesan
  • 2 teaspoons Basil
  • 2 cups Milk

    • Heat butter in large saucepan and sauteonion. Cut broccoli into small pieces. Add to saucepan with chicken broth. Cook until just tender. In small bowl mix flour and water. Add flour mix to soup, stirring until thickened. Season with sherry, cheese, basil. Add milk and simmer for 20 minutes. Don't let the soup come to a boil or it will curdle. Youmay substitute cream for 1 cup of the milk to make the soup richer and creamier.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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