Broccoli-Cheese-Mustard Soup
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
broccoli florets
trimmed |
|
| 2 | medium |
onions
sliced |
|
| 5 | tablespoons |
butter
divided |
|
| 7 | cups |
chicken broth
divided |
|
| 1 | teaspoon |
oregano
crumbled |
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | tablespoons |
dijon mustard
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
milk
|
|
| 2 | cups |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
broccoli florets
trimmed |
|
| 2 | medium |
onions
sliced |
|
| 75 | ml |
butter
divided |
|
| 1.7 | l |
chicken broth
divided |
|
| 5 | ml |
oregano
crumbled |
|
| 59 | ml |
all-purpose flour
|
|
| 45 | ml |
dijon mustard
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
milk
|
|
| 473 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
Cut flowerets off broccoli and divide into small sections. simmer in lightly salted utter 2 to 3 minutes; drain and set aside.
Peel stalks and cut into small pieces; cook with onions in 3 tablespoons of butter in large saucepan about 5 minutes.
Add 3 cups broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.
Process in blender or food processor until smooth.
Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper.
Add processed mixture and remaining 4 cup broth; heat to simmering, stirring.
Slowly add milk and cheese, stirring constantly.
Add broccoli flowerets; heat and serve.
