Tuesday, November 4, 2008

Recipe Exchange: 3 Cheese Broccoli Soup

I made my entry for the latest recipe exchange last Wednesday, when I was also busy prepping for Halloween goings on. It was sooooo good. I do have to admit I couldn't find all of the cheeses from Wisconsin, so I just picked up the cheeses from as close as I could get (one was from Ohio, it's still midwest!)

Without further adieu:

Taste of Wisconsin Three Cheese Broccoli Soup

6 Tbsp. butter
1/3 C. flour
1/4 tsp. garlic powder
1/4 tsp. ground nutmeg
1/8 tsp. ground white pepper
dash ground thyme
1 - 13 3/4 ounce can chicken broth
1 C. milk
3 C. bite-size broccoli florets (I used fresh broccoli, took me fo-eva to cut the sucker up)
1 C. whipping cream
1/4 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 C. (4 ounces) shredded Wisconsin Cheddar Cheese
1/2 C. (2 ounces) shredded Wisconsin-Style Havarti Cheese
1/2 C. (2 ounces) shredded Wisconsin Swiss Cheese

Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly, until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. Makes 6 - 3/4 cup servings.

It turned out very well, even though I am the worst with melting cheese into any sort of roux with milk. I've determined I don't get the milk hot enough before adding. I am impatient. Natch.


Kayla said...

Yum! Glad you liked it!!

Anonymous said...

I'm so glad you liked it!!! Broccoli Cheese is one of my favorite Fall soups.

Mandy said...

I am on a lifelong journey to find the best broccoli cheese soup. This sounds wonderful, with some surprising ingredients. Great Post!