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Broccoli Cheese Mustard Soup

1 1/4 lb Broccoli, trimmed
2 md Onions, sliced
5 tb Butter, divided
7 c Chicken broth, divided
1 ts Dried oregano leaves, crumbled
1/4 c Flour
3 tb Dijon-style mustard
1/8 ts Pepper
1 c Milk
2 c Shredded sharp cheddar cheese


Cut flowerets off broccoli and divide into small sections. simmer in lightly salted utter 2 to 3 minutes; drain and set aside.

Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes.

Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.

Process in blender or food processor until smooth.

Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper.

Add processed mixture and remaining 4 cup broth; heat to simmering, stirring.

Slowly add milk and cheese, stirring constantly.

Add broccoli flowerets; heat and serve.


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