Broccoli Soup

 I missed this broccoli soup when I was at Rick's College that Mom would make, so I suppose she sent me the recipe, and I learned to make it! I've modified the instructions a little so you can use the vegetable water in the soup!

1 stick (8 T or 1/2 C) butter

2 C water

2 C milk

4 t chicken Better Than Bouillon (or bouillon cubes)

1/4 C chopped onion

1.5 lbs broccoli (or 2 10 oz packages frozen, chopped broccoli)

1 C grated cheddar

In one saucepan boil 1.5 lbs fresh broccoli, cooked and chopped (or 2 10 oz. packages of frozen broccoli) in 2 C water with 4 tsp chicken Better Thank Bouillon and 1/4 C chopped onion.

To make white sauce, in another saucepan make a quart of white sauce by melting 8 T butter (until bubbly) over medium heat, stirring constantly to avoid scorching. Add 8 T (1/2 C) flour. Stir constantly until bubbly and thick. Add 2 C milk, heat until bubbly and thick.

When both the white sauce is thickened and the vegetable mixture is cooked, pour the vegetable mixture into the white sauce and stir until combined. 

Stir in a cup of grated cheddar. Season with salt and pepper as desired. 

Delicious in bread bowls.