Restaurant Recipes
Shoney's Original Broccoli,
Cauliflower, Cheese Soup
Yield: 6 servings
Ingredients
- 4 cups chicken broth
- 1 cup water
- 1 cup Half-and-Half
- 4 slices Kraft Cheddar Singles
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon ground black pepper
- 2 cups broccoli florets (bite-size)
- 2 cups cauliflower florets (bite-size)
- 1/2 cup shredded Cheddar cheese or Velveeta
- 2 teaspoons minced fresh parsley
Instructions
- Combine chicken broth, water, Half-and-Half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low.
- Add broccoli and cauliflower to soup and simmer for 15 to 20 minutes or until broccoli is tender but not soft.
- For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Notes
Tip: A dash of Shoney's seasoned salt on top really "makes" this extra terrific!
Attribution
Posted by CookinMom at Recipe Goldmine May 2, 2001.