Broccoli Cheese Soup 4 | Just A Pinch Recipes
In a small saute pan, cook the onion and garlic in 1 T of the butter until soft (about 5 minutes). Set aside. In a large stock pot, make a roux with the flour and remaining 3...
Ingredients
- 4 cup(s) broccoli florets (i used 1 16 oz bag of frozen)
- 2 1/2 cup(s) shredded cheddar cheese
- 2 1/2 cup(s) chicken stock
- 2 cup(s) half-n-half
- 1/4 cup(s) unsalted butter (divided)
- 2 - cloves garlic
- 1/2 cup(s) finely chopped onion
- 3 tablespoon(s) flour
- 1/4 teaspoon(s) nutmeg
- - salt and pepper to taste
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