Grandma Ruth Stringham's Broccoli Soup:
1 med bunch of broccoli-finely chopped (about 2 cups frozen)
4-5 C diced potatoes
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1 C margarine
1 C flour
1 C finely chopped onion
(about 1 ½ Tbs dried onion)
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4 C chicken broth
2 C liquid from broccoli and potatoes
4 C milk or light cream
2 tsp salt
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shredded cheddar cheese to taste
1) Cook potatoes and broccoli in salted water until both vegetables are tender. Save the liquid.
2) Cook onions in margarine until they are transparent.
3) Blend one cup flour into margarine and onions.
4) Add chicken broth, stirring constantly until it comes to a boil.
5) Stir in liquid from broccoli and potatoes, 4 cups milk and salt.
6) Add drained broccoli and potatoes. Stir to boiling.
Yields one gallon of soup. TIP: It is a lot of soup! Put leftovers into freezer bags and lay flat in freezer ( I like to do it per serving) Heat in a sauce pan -NOT microwave- on Low heat.
3 comments:
I make one very similar to this but you don't put the potatoes in, don't add the salt if you don't put potatoes in. Mine I put about 12 oz of cheese in (I like it really cheesy, because i am just a cheesy person I guess).
If you freeze your left overs in individual bags then you can reheat any kind in the bad in a pot of boiling water. That way you can do a restaraunt style dinner with whatever leftovers are in your freezer.
I've never thought about boiling the soup in the baggies! Brilliant! Does it clump or stick?
Tried this last night. I have to say it was a big hit! Although it is really, really not the season for it. We were all sweating while eating! ;) I will definately try again, in the Fall or Winter. 4 stars!
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