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1995-09-27
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Newsgroups: rec.food.recipes
From: allison@chem.duke.edu (allison aschman)
Subject: Broccoli-and-Pasta Cheese Soup
Message-ID: <199402081504.KAA09880@ult1.chem.duke.edu>
Date: Tue, 8 Feb 94 10:04:40 EST
Broccoli-and-Pasta Cheese Soup
Modified from _Better Homes and Gardens Tasty Timesaving Cookbook_
This soup is a meal unto itself when served with some french bread. It
is easy to make and soooo good!
2 C. water
1/2 tsp instant chicken bouillon granules
1 10 oz. package frozen chopped broccoli
1/2 C. small shell macaroni
1/8 tsp crushed red pepper
1/2 C. milk
2 tbsp flour
10 oz (2 1/2 C.) sharp cheddar, cubed
1/2 C. white wine
In a large saucepan combine water, frozen broccoli, *uncooked* macaroni,
dried onion, chicken bouillon, and crushed red pepper. Bring to boiling.
Reduce heat. Cover and simmer for 8-10 minutes or until macaroni is just
tender. In a bowl, stir together milk and flour. Stir into broccoli
mixture. Cook and stir until thickened and bubbly. Add cubed cheese; cook
and stir until cheese melts. Stir in wine. Heat through. Four servings.
Can replace water + bouillon with 2 cups of canned chicken broth.
Re-heats well, except sometimes the cheese "separates".
allison@nrambr.chem.duke.edu