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3 tablespoons butter
1 red bell pepper, chopped
1 bunch green onions, chopped
1/4 cup flour
1 teaspoon dry mustard
2 cans chicken broth
1 can (12 ounces) evaporated milk
4 cups grated cheddar cheese
2 cups broccoli florets
Salt and pepper to taste
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In a large soup pot, melt the butter. Add the pepper and green onions. Cook, stirring, until soft, about five
minutes. Add the flour and mustard. Cook one more minute. Add the chicken broth and broccoli; bring to a boil. Add milk and bring back to a simmer. Remove from heat. Add the
cheese and stir until melted. Season with salt and pepper to taste.
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