Cream of Broccoli Cheese Soup II

It’s creamy, it’s cheesy and it’s good. You can add chicken if you like. I season the broth with garlic powder, pepper, sugar and salt.

Step: 1

In a large pot over medium heat, combine broth, broccoli, onion, carrots and bay leaf. Bring to a boil, then reduce heat and simmer until vegetables are tender. Remove bay leaf. (At this point, you may remove the broccoli stalks, carrots and onion and puree in a food processor, then return them to the pot, if desired.)

Step: 2

Stir in the cheese until melted. Adjust seasonings. Stir in half-and-half and heat through.

Per Serving: 195 calories; protein 9.4g; carbohydrates 13.8g; fat 12.6g; cholesterol 38.6mg; sodium 369.7mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.