Soup Recipes » Broccoli Cheese Soup » Broccoli and Three Cheese Soup

Broccoli and Three Cheese Soup

Ingredients -

1/2 cup White or Yellow Onion, chopped
2 cups Whole Milk
1 quart Chicken Stock
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1 (20 ounces) bag Frozen Broccoli Florets
1/3 cup shredded Monterrey Jack Cheese
1/3 cup shredded Mozzarella Cheese
1/3 cup shredded Cheddar Cheese

Preparation:

1. Finely dice the onion and add to a crock pot.

2. Add the milk and stock, salt and pepper and nutmeg, stirring well to combine.

3. Add the frozen broccoli.

4. Cover, and cook for 7 to 9 hours on low.

5. When the onions become translucent, the stock is done.

6. Stir in the shredded cheese 20 minutes before you are ready to serve.

Soup Making Tips -
Homemade Soup Stock

	Leftover vegetables, meats, poultry and bones are perfect for use in soup stocks. Keep one large bag in the freezer for vegetables and another one for bones. Add to the bags often until the contents accumulate and become full enough to make a stock. Soup stock is also a great way to use up refrigerator contents that are nearing their expiration dates.

Soup Making Tips -
Storing Broccoli

	Broccoli should be refrigerated and used within a few days for best results. Avoid storing broccoli with fruit as the ethylene found in many fruits accelerates the ripening process in broccoli. Do not rinse broccoli if storing after purchase as excess moisture can deteriorate the florets and cause mold to form.

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