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Ingredients
1/4 Cup margarine
2 1/2 Tablespoons flour
1 Gallon water
4 1/2 Ounces chicken broth
1/2 Cup onions, diced
1/2 Cup celery, diced
1/2 Cup carrots, diced
2 Pounds pasteurized processed cheese
3/4 Teaspoon Tabasco sauce
1 Tablespoon Worcestershire sauce
16 Ounces whipping cream
1/2 Lemon peel, finely grated
1/2 Teaspoon dry mustard
1/2 Teaspoon white pepper
20 Ounces broccoli, fine cut
Instructions
Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside. Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil.
While heating, cut the processed cheese into 1" chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce heat and stir in cheese until completely melted. (Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel, dry mustard, white pepper and chopped broccoli. Return to a simmer then remove from heat.