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Broccoli Cheddar Cheese Soup
10 ounces (1 can) of beef broth
2 cups of heavy cream
1/4 cup of white wine
1 teaspoon of Worcestershire sauce
1 cup of celery, finely minced
2 cups of coarsely chopped broccoli florets (bite sized pieces)
1 cup of grated cheddar cheese
1 tablespoon of minced parsley, or dill, as garnish (optional)
Salt, to taste
black pepper, to taste
Add broth, celery, cream, wine, Worcestershire sauce, garlic, salt, and
pepper to a soup kettle. Bring to a boil. Add broccoli, then lower heat
and simmer for 20 minutes or until broccoli is beginning to become
tender. When broccoli is just about done to proper tenderness, slowly
add grated cheddar cheese, stirring constantly until each bit is
completely blended into soup. Before serving, garnish with a sprinkle of
parsley or fresh dill. Serves 6. |
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