In large saucepan combine 3 C water and chicken bullion. Heat until bullion is dissolved. Add Broccoli, cover and cook over med-low heat until broccoli is tender (about 8-10 minutes).
Stir in milk and spices. Combine flour and remaining cup of water until flour is dissolved. Slowly stir flour mixture into soup. Cook over medium heat for about 5 minutes, or until thick, stirring often.
Remove from heat, slowly stir in cheeses until melted.
Serving
Suggestions
Serve with firm french or ciabatta bread that won't get soggy when you dip it.
Originally Submitted
6/2/2010
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