Recipe: Cream of Broccoli Soup
Steaming hot cream of broccoli soup
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A local's best cream of broccoli soup recipe

This recipe was taken from The Standard-Examiner Recipe Exchange Cookbook, and was submitted by Grace Pidakala. 


3 potatoes, peeled and cubed

1 carrot, peeled and sliced

1 stalk celery, chopped

1 cup onions, chopped

1/2 pound broccoli, cleaned and chopped

1/2 stick margarine

2 cups skim milk

1/2 cup flour

1/2 teaspoon dry mustard

6 chicken bouillon cubes, dissolved in 2 cups water

1 1/2 cup Cheddar cheese, grated


Place potatoes, carrots, celery and onions in 2 1/2 cups salted water. Add broccoli and simmer for 6 minutes. Melt margarine in large pan. Add milk, flour and mustard. Stir until thickened. Add dissolved bouillon. Allow to thicken, then add cheese and vegetable mixture, along with its water.