Broccoli cheese soup

1 lb. fresh broccoli 2 sticks butter 1 cup flour 1 qt. chicken stock 1 cup milk ½ lb. velveeta cheese Clean broccoli, remove stems, and cut into ½ inch pieces. Microwave in ¼ cup of water until tender. Melt butter in sauce pan, whisk I flour until blended. Cook and stir for about a minute. Whisk in chicken stock and bring to a boil. Turn heat to low and add broccoli, milk, and cheese. Do not boil but heat until cheese is melted. ** 5 chicken boullion cubes dissolved in 1 qt. of boiling water can be used for chicken stock.**

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