Broccoli Cheese Soup

Normally, Tuesdays are reserved for taco night.  But, today is a particularly windy blustery day here in Michigan thanks to Hurricane Sandy, and nothing sounds better than a hot bowl of broccoli cheese soup and Parmesan rolls.  So, that's what we're having for dinner tonight.  Here are the recipes:

Broccoli Cheese Soup

1/4 c. butter

1/4 c. flour

3 c. water

2-3 c. chopped broccoli (I also like to add cauliflower)

2 tbsp chicken flavor instant bouillon

1 tbsp Worcestershire sauce

4 c. shredded mild cheddar cheese  (the sharper the cheddar, the less you will need)

2 c. half and half  (I also put 1/4 c. cream to 1 1/2 c. milk to reduce the fat)

Melt butter in large sauce pan.  Stir in flour.  Gradually stir in water and then broccoli, bouillon, and Worcestershire.  Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.  Add cheese and cream and cook until cheese melts and soup is hot.  Do not boil.