#2156 - Broccoli Soup

(by Shirley McNevich)

4 TBSP butter
1 small onion (grated)
1 tsp. salt
1/2 tsp. pepper
4 chicken bouillon cubes
4 cups boiling water
1 - 5oz. can Carnation evaporated milk (NOT condensed)
4 cups milk
4 TBSP flour
2 TBSP parsley flakes
1 - 16oz. bag frozen broccoli florets

In a Dutch oven add bouillon cubes--pour boiling water over the cubes and stir until dissolved. Remove a cup of the chicken broth--in a bowl add flour and slowly pour the cup of broth into the flour while stirring (removing any lumps)--set aside. Add butter, grated onions, parsley flakes and the frozen broccoli to the Dutch oven--turn heat to medium. Cook/stir until broccoli is soft. If you see any broccoli pieces that are too big, spoon them out, cut them into smaller pieces and return them to the soup mixture. Keep cooking and stirring until broccoli starts to fall apart. Add Carnation milk and the 4 cups milk--stir and cook until hot. Add flour mixture to the soup--cook/stir until soup thickens and mixture is hot. If you don't like so many broccoli pieces in the soup, pour soup into a blender when finished cooking and blend on "soup" setting.