Getting Ready for our Guests
Thanksgiving is next week and we’ll be having some overnight guests. How about you? I have some other meals to cover. Soup is a wonderful meal when planning around the Thanksgiving feast. A bowl of soup with a piece of artisan bread in hand, along with a little relish tray makes a lovely meal, especially when the main feast surrounds it.
I fixed this new recipe the other day and it just didn’t last long. I do hope you will enjoy it. Next time I think I’ll double the recipe.
Cheesy Broccoli Cauliflower Soup
Easy and delicious, this soup is ready in just a few minutes.
Ingredients
- 1 package of frozen winter mix vegetables cauliflower and broccoli
- 4 to 5 C chicken broth or 2 T instant chicken bouillon in boiling water
- 2 T olive oil or butter
- 1/2 C onion chopped fine
- 1/2 C flour
- 2 C milk
- 4 oz Velveeta cheese
- S and P to taste.
Instructions
- In a dutch oven, bring to boil chicken broth (or chicken bullion) in boiling water. Add frozen veggies and cook according to package directions, approximately 6-8 minutes.
- Meanwhile, saute chopped onion in oil in a large skillet. Add flour and stir. Then slowly add 2 C milk and stir, making a gravy. Add cheese and stir until melted. (You may wish to add more cheese.) Add all this to the pot of broth, cauliflower and broccoli. Give it a stir and let simmer until dinner. 🙂
- Tip: You may use fresh vegetables. The cooking time will be more like 15 minutes.
