Broccoli Cheddar Soup

Barb in WNY's Note:

From an advertisement for Lawry seasonings. This is nice served with hearty whole grain bread, rolls, or garlic toast.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 3 tablespoons butter
• 1 small onion, chopped
• 3/4 teaspoon seasoning salt
• 1/2 teaspoon garlic powder with parsley
• 6 tablespoons flour
• 2 cups milk
• 1 1/2 cups chicken broth
• 1 cup beer
• 10 ounces frozen chopped broccoli, thawed and drained
• 2 1/2 cups cheddar cheese, grated

Directions:

1. In a Dutch oven, melt butter and sauté onion, seasoned salt, and garlic powder with parsley until onion is tender.
2. Stir in flour.
3. Gradually whisk in milk.
4. Bring to a boil.
5. Reduce heat; simmer 5 minutes or until thickened.
6. Stir in chicken broth and beer.
7. Return to a boil.
8. Add broccoli; reduce heat and add Cheddar cheese.
9. Stir until cheese is melted.

Reviews

[*Parsley*]

One of the best (and one of the easiest) broccoli cheese soups I've ever tasted! It's just the right creamy thickness and still has some texture. I used a light lager beer. For the milk, I used fat free evaporated.... just to cut some fat but keep the creaminess. I'll be making this again. Thanx!

[just eat it!]

Very nice and easy recipe. I use 1% milk and broth in place of beer as we have young kids. The adults have beer on the side! :) Thanks!

[lolablitz]

This is a great recipe that my husband makes often for the firehouse (they just sub more chicken broth for the beer). We use 1/2 a small yellow or sweet vidalia. The first time I added my broccoli when it was still partially frozen, so I had to cook it a bit longer and this made it very thick - now I am sure to fully thaw or cook it. We like to serve it with fresh sourdough mmmmm.