Josephines Tea Room Broccoli Cheese Soup Recipes

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JOSEPHINE'S TEA ROOM BROCCOLI-CHEESE SOUP

Many years ago a very popular local tea room published this recipe in our town's newpaper. It is a much loved item they have carried for many years on their menu. Pretty easy to prepare and makes a large amount. The recipe can easily be cut down. I am happy to share it with everyone.

Provided by Cinda Lu

Categories     Vegetable

Time 40m

Yield 1 1/2 gallons, 35 serving(s)

Number Of Ingredients 12



Josephine's Tea Room Broccoli-Cheese Soup image

Steps:

  • Boil water, chicken stock base, garlic powder and lemon pepper. This can be done in the top of a double boiler or carefully on stovetop in a saucepan. Simmer for 5 minutes. Stirring constantly, add whipping cream, half and half and milk. Add cheese and heat, stirring constantly until cheese is melted.
  • In a saucepan, make a roux or thick paste by melting the butter and stirring in the flour on medium heat until smoothe. Remove from heat and add roux mixture to soup until the desired consistency is reached. Add broccoli and serve.

Nutrition Facts : Calories 319.2, Fat 25.9, SaturatedFat 16.2, Cholesterol 89.1, Sodium 473.1, Carbohydrate 14.1, Fiber 1.2, Sugar 3.1, Protein 9

6 cups water
3 tablespoons chicken base (I used a bit more)
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 quart whipping cream
2 quarts half-and-half
4 cups milk
2 lbs Velveeta cheese
1/2 cup butter (I used more)
1 1/2 cups flour
3 lbs broccoli, chopped, cooked and drained (can use frozen)

BROCCOLI-CHEESE SOUP

Make and share this Broccoli-Cheese Soup recipe from Food.com.

Provided by NCMQ7436

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 6



Broccoli-Cheese Soup image

Steps:

  • Combine all ingredients in greased 4 to 6 quart slow cooker. Cover and cook on high hear 2-3 hours or on low heat 4-5 hours.
  • Spoon over baked potato or simply garnish with bacon.

2 (16 ounce) packages frozen chopped broccoli
2 (10 3/4 ounce) cans cheddar cheese soup, condensed
2 (12 ounce) cans evaporated milk
1/4 cup dried onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper

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