Broccoli Soup with Cheese and Mustard

Broccoli Soup with Cheese and Mustard Recipe

The use of broccoli, cheese and mustard that will surely warm you up on a rainy day
Yield: 8    Preparation Time:     Cooking Time:
A soup that is made with fresh broccoli.


1 bunch broccoli, washed and trimmed
7 cups chicken broth, divided
¼ cup flour
2 cups shredded Cheddar cheese
2 cups sliced onions
2 tablespoons Dijon mustard
1 cup milk
5 tablespoons butter or margarine
1 teaspoon dried leaf oregano, crumbled
1/8 teaspoon pepper

Recipe Instructions

Cook the broccoli.
Cut the florets off the broccoli and cut into small pieces. Simmer for 2 minutes and drain. Pour cold water over to stop them cooking and set aside.

Make the soup.
Cut the broccoli stalks into small pieces and put in a saucepan. Add the onions and 3 tablespoons of butter. Sauté for 5 minutes over a low heat. Add 3 cups of chicken broth and oregano and simmer for 20 – 30 minutes. Remove from the stove and blend in batches until smooth.

Thicken the soup.
Melt the remaining butter in a saucepan and stir in the flour. Cook while stirring continuously until smooth. Add the mustard and pepper and gradually stir in the processed soup with the 4 remaining cups of chicken broth. Cook until the mixture begins to bubble then add the milk and cheese. Stir until the cheese has melted. Add the broccoli florets and heat through.