By Kevin Williams
Old Order Amish homemaker Ada Miller admits cooking isn’t her favorite skill. She’d rather be out gardening or tending to her flowers. But when she does receive rave reviews about her cooking it’s usually over this simple, but hearty, broccoli cheese soup. Ada was nice enough to write down her recipe and share it with all of us. Some of the ingredients have been modified to make it easier for you to adapt at home (i.e. she would use fresh grown broccoli instead of frozen).
Serves: 10 - 12 servings
- 1 cup water
- 1 chicken bouillon cube
- 10 ounces of frozen chopped or fresh broccoli
- 1 medium carrot, grated
- 2 to 3 tablespoons of flour
- 2 cups of milk
- 1 pound processed American cheese, cubed
- 1 can (10¾ ounces) of cream of chicken soup, undiluted or an equivalent homemade substitute
- 1 tablespoon minced onion flakes
- 1 tablespoon Worchestershire sauce
- Pepper to taste
- Heat water and bouillon cube to boiling.
- Add broccoli and carrots, cook 5 minutes or until tender.
- Remove from heat, do not drain.
- In separate saucepan, melt butter, slowly stir in flour.
- Gradually add milk, cook until thickened.
- Stir in cheese, coup, onion, sauce and pepper.
- Add broccoli and carrot mixture.
- Heat and serve.