T.G.I. Friday's Broccoli Cheese Soup
4 Cups chicken broth
1 Cup water1 Cup half & half
4 Slices Kraft Cheddar Singles
1/2 Cup all-purpose flour
1/2 Teaspoon dried minced onion
1/4 Teaspoon ground black pepper
4 Cups broccoli florets (bite-size)
Garnish
1/2 Cup shredded cheddar cheese
2 Teaspoons minced fresh parsley
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Servings: 6
4 Cups chicken broth
1 Cup water1 Cup half & half
4 Slices Kraft Cheddar Singles
1/2 Cup all-purpose flour
1/2 Teaspoon dried minced onion
1/4 Teaspoon ground black pepper
4 Cups broccoli florets (bite-size)
Garnish
1/2 Cup shredded cheddar cheese
2 Teaspoons minced fresh parsley
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Servings: 6
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