Sunday, May 17, 2015
2 diced yellow onions
4-6 minced garlic cloves garlic
1 cup butter
1 1/2 cup flour
16 cups of broth (I use water with bouillon cubes)
2 cans of chicken breasts or chop up a roasted chicken if in a hurry (optional)
1 large bag of frozen broccoli pieces (or fresh is fine - about 4 heads of broccoli)
salt & pepper to taste
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 cups milk
1 16 oz block of sharp cheddar cheese chopped into little chunks
1 cup grated mixed cheese
Saute onion and garlic until tender. Set aside. Mix flour and butter and cook over low heat (to make a roux). It will be ready when it bubbles and starts to turn brown. Mix together.
In separate pot, mix water and bouillon to make a broth. After it is warm, add the roux mixture stirring the whole time so it doesn't clump up. Add the chicken, broccoli, and spices and cook for around 30 minutes. Add cheese and milk and stir. When cheese is melted in, the soup is ready to serve. Top with grated cheese.
This makes A LOT of soup (serves 16-20?). We eat some fresh and freeze some for another day. Warning, this has a kick to it so use less cayenne pepper if you'd like it more mild.