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(Serves 4-6)
1/4cup margarine or butter
1 cup onions, diced
1 cup celery, diced
1/2 cup dried minced onions
1 tablespoon all-purpose flour
1 (13-oz.) can chicken broth (low fat, low sodium)
2 cups broccoli florets (if frozen, thaw them first)
1 (8-oz.) package shredded Cheddar cheese (reduced fat)
1 1/2 cups half & half
salt and pepper to taste
Melt the margarine in a large saucepan. Add the carrots, onion and celery and cook until tender. Stir in the flour and cook for 1 minute, stirring constantly. Add the broth and broccoli, and simmer for 5 minutes (keep stirring). Stir in the cheese, half & half, salt and pepper, and simmer for another 5 minutes, or until the cheese is melted.
1/4cup margarine or butter
1 cup onions, diced
1 cup celery, diced
1/2 cup dried minced onions
1 tablespoon all-purpose flour
1 (13-oz.) can chicken broth (low fat, low sodium)
2 cups broccoli florets (if frozen, thaw them first)
1 (8-oz.) package shredded Cheddar cheese (reduced fat)
1 1/2 cups half & half
salt and pepper to taste
Melt the margarine in a large saucepan. Add the carrots, onion and celery and cook until tender. Stir in the flour and cook for 1 minute, stirring constantly. Add the broth and broccoli, and simmer for 5 minutes (keep stirring). Stir in the cheese, half & half, salt and pepper, and simmer for another 5 minutes, or until the cheese is melted.
