Categories: Soup

Ingredients

• 1lb. Fresh Broccoli
• 2 tsp vegetable oil
• 1 oz onion, chopped
• 1 qt chicken stock
• 3/4 tsp onion powder
• 3/4 tsp poultry seasoning
• dash white pepper
• 3/4 tsp granulated garlic
• 3 oz margarine
• 3 oz flour
• 1 c half and half
• 1/4 lb velveeta, cubed 1/2"

Directions

1. Cut the broccoli about 3" from the florette. Using your hands twist the floretts off the stems, and place into a container.

2. Slice and dice the remaining stems 1/4"

3. Chop the onions and cube the velveeta and set aside.

4. In a large pot heat the vegetable oil over medium high heat. Also, in another pot bring the chicken stock to a boil.

5. After oil is hot, add the broccoli and onions and stirfry for 10 mins.

6. After the vegetables lose their raw apperance add the stock.

7. At this point, add the onion powder, Poultry seasoning white pepper and garlic. Using a whire whisk, mix thoroughly.

8. While the stock is cooking, prepare the roux by melting the margarine over medium high heat; once melted add the flour and blend thoroughly.

9. When the soup starts to boil, add the roux and velveeta

10. Continue to stir using a wire whisk as the soup thickens. Be sure to competely stir in the roux. Allow to cook, Stirring constantly for five minutes.

11. Remove from the heat and slowly pour in the half and hlaf while continuously stiring until the mixure is well blended.

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