‘Tis the season to eat soup. I think I already declared this statement when I posted my Creamy Butternut Squash Soup, but who’s really paying that much attention? This recipe isn’t mine, it’s Pete’s. He used the Submit A Recipe form on my site and look what happened! He’s getting his very own post! And no it doesn’t matter that Pete just happens to be my father. It could have been anyone, okay? But you know, if you submit a recipe, it’s likely that you could get your very own post too. Unless you submit something ridiculous like rabbit stew and attach a picture of your big, goofy looking cat. This is also something my father did. I’m sure to just check the functionality of my site, right? Surely he doesn’t really want me to turn his family pet into tonight’s dinner.
Back to soup. I can’t describe this soup to you, because I didn’t have any. But word on the streets is, it’s pretty dang good. Also, my dear old dad knows his way around a kitchen pretty well, so I can be confident when I say this is probably excellent. Something else I can be pretty confident in saying? It’s really good for you because it has broccoli in it, and broccoli has a ton of vitamins! Just remember this after you take a peek at the ingredient list. Ok?
Have I mentioned yet that it’s starting to be soup weather here in Texas? Never mind that today’s high is 70; tomorrow’s high will only be in the 40’s. Now that’s cold. Practically a blizzard. Texans don’t really function well in the cold. We have to do things like light fires in the fire place and eat soup. (Do you see where I’m going here?) And if there’s ever a light snowfall, forget it. We don’t even bother leaving the house. It’s just too dangerous.
Back to the soup. Again. Give it a try and let me know how you like it. It would be perfect served in a big ‘ol bread bowl. Yuuuuuum. Or a regular bowl would be just fine too, I’m sure.
- ¼ c butter (1/2 stick)
- 1 medium yellow onion (Chopped)
- 1 lb Velveeta (diced)
- 2 cups milk
- 1 14oz can chicken broth
- 1 14 oz can cream of mushroom soup
- 2 chicken bullion cubes
- 1 Head of chopped Broccoli
- 1 Tbs corn starch
- 1 Tbs cold water
- 1 Tbs hot sauce
- Salt to taste
- Heat a large pot on medium high heat, add butter. Once melted, add chopped onion
- When onions are soft, add bullion cubes, Velveeta, broth and mushroom soup. Bring to a simmer.
- Add milk and half of the broccoli. Allow to simmer until the broccoli gets soft.
- Once soft, add the remaining broccoli and simmer 30 minutes
- If soup is not thick, combine the corn starch with the cold water, then add to soup and bring to to a simmer.
- Add salt and hot sauce to taste
- Serve with a nice loaf of french bread