John and Charlee both have some kind of really unpleasant stomach flu thing going on this weekend, so I wanted to make a soup that would hopefully set well on their stomach. John likes chicken noodle, but Charlee won't touch the stuff, so I decided to try some Broccoli Cheese soup...Charlee loves both things...so I figured it was a safe bet!
One of my WTE mommies shared the link with me when SHE made it a few months ago, and you can find it here: http://allrecipes.com/Recipe/Broccoli-Cheese-Soup/Detail.aspx
I followed a few of the suggestions in the reviews at the bottom of the page, so here is how I made it for my little family.
1/2 large onion, finely chopped
16oz package frozen broccoli florets
4 (14.5oz) cans chicken broth
1lb loaf Velveeta cheese, cubed VERY small
1 cup shredded sharp cheddar cheese
2 cups milk
1Tbsp garlic powder
2/3 cup cornstarch
*Remove 1 cup of broth from 1 can and set aside
*Dump in broccoli and pour in 3 cans and remainder of 4th can of the chicken broth. Boil for 5-10 minutes until broccoli is tender.
*Once broccoli was tender, I poured everything (broth, onions and broccoli) into the blender and pureed (it took me two batches so it didn't splatter everywhere) and then poured back into pot.
*Stir in the all cheeses until melted. Pour in milk and garlic powder and stir til combined. Raise heat back up to just below boiling.
*In a small bowl, combine the cornstarch and reserved 1 cup broth, and add to the soup. Cook 3-5 minutes, or until soup is thickened.
This made a 4 quart pressure cooker FULL....so it's plenty for a family of 4 or 5 people. There's just the three of us, so I'm going to have a good stock in the freezer for later :)