We officially had our first snow and as tradition has it in Husband's family, Cream of Broccoli soup was served. It's hard to get the full effect when your house isn't filled with the wonderful aroma of this creamy bowlful. Believe me, it's just what you need when the snow starts falling...
32 oz. frozen chopped broccoli (florets are prettier, but expensiver too)
1/4 c. dried minced onion (1/2 cup fresh will work as well)
1/4 c. chicken bouillon
1 qt. half and half
1/4 c. butter, melted
1/4 c. flour
red wine vinegar (opt.)
Place broccoli in a pot and barely cover with water, add onion flakes and bouillon and bring to a boil. Turn down and cook 5-8 minutes until broccoli is almost tender. Stir in half and half. Mix melted butter and flour together into a roux and slowly stir into soup. Keep on low and do not boil. Stir until thickened and add more milk if you prefer it thinner. Salt and pepper to taste. MIL Mary adds a tablespoon of the vinegar for a final touch (I do two, I love it, but it can be overdone!) She has also been known to throw in a small bottle of Cheez Whiz, so if you like it Cheesy, there you go. Enjoy it hot.