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Broccoli and Cheddar Soup
4 c Diced broccoli
3 tb Butter
1/4 c All-purpose flour
5 c Chicken stock
1 c Milk
1 c Whipping cream
1 c Grated medium Cheddar cheese
Salt and pepper
Saute the broccoli in butter over medium heat until tender. Sprinkle with flour and cook, stirring, for 2 minutes. Gradually stir in stock and milk; heat just to simmering.
Stir in cream and cheese. Allow cheese to melt in soup; season to taste and serve sprinkled with croutons.
For Broccoli and Mushroom: Add 3 cups (750 ml) sliced mushrooms and replace Cheddar with grated Parmesan.
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