Recipe of Broccoli Egg Muffins No Cheese

Broccoli Cheese Soup

Your egg muffins should last about a week in the fridge.

Recipe Summary Broccoli Cheese Soup

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.

Ingredients | Broccoli Egg Muffins No Cheese

½ cup butter

1 onion, chopped

1 (16 ounce) package frozen chopped broccoli

4 (14.5 ounce) cans chicken broth

1 (1 pound) loaf processed cheese food, cubed

2 cups milk

1 tablespoon garlic powder

⅔ cup cornstarch

1 cup water

Directions

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.

Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.

In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Info | Broccoli Egg Muffins No Cheese

prep: 10 mins cook: 30 mins total: 40 mins Servings: 12 Yield: 12 servings

TAG : Broccoli Cheese Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Broccoli Soup Recipes,