Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce

Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce

Get recipe here from Erica's Recipes!

 

Stromboli Filled with Mediterranean Chicken

Pizza turnover filled with Mediterranean flavored chicken, broccoli and fresh tomato salsa from Culinary Flavors!

Get recipe here!

Broccoli Cheese Soup

It's been freakin' cold lately. Comfort yourself by making a hot & hearty supper like this Broccoli Cheese Soup. This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table.

Ingredients

2 cups sliced fresh carrots

2 cups broccoli florets

1 cup sliced celery

1-1/2 cups chopped onion

1/2 cup butter

3/4 cup all-purpose flour

1 can (10-1/2 ounces) condensed chicken broth, undiluted

4 cups whole milk

1/2 pound process cheese (Velveeta), cubed

Directions

In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.

In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).