Wednesday, December 12, 2007

Broccoli Cheese Coup

1 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut in small pieces
1 3/4 cups chicken broth
2 cups milk
1/4 cup flour
1/2 t paprika
1/2 t salt
4 oz Velveeta cheese
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese

In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, four, paprika, and salt in a bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze.

Serving Day:
Thaw. Heat soup in saucepan until hot. Do not boil Serve with your favorite bread.

This soup is excellent with shredded, cooked chicken added.

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