I am a mama of trauma x3. My boys came from Russian orphanages and we deal with a lot of RAD and PTSD. Join me as I babble away.
Sunday, March 20, 2011
Broccoli Cheese Soup ¼ cup butter 1 cup chopped onion ½ teaspoon minced garlic 3 tablespoons unbleached all purpose flour 2 ½ cups chicken broth 2 cups almond milk, unsweetened (or half and half) 1 (32-ounce) package frozen broccoli florets, chopped 1 cup matchstick carrots, chopped ¾ teaspoon salt ¼ teaspoon ground white pepper 1/8 teaspoon dried thyme 3 cups shredded Cheddar cheese (plus more for garnish) 1/4 cup Parmesan cheese In a large dutch oven, melt butter over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 3 minutes. Add flour and cook for 2 minutes stirring constantly. Whisk in chicken broth and almond milk, whisking constantly. Stir in broccoli, carrots, salt, pepper and thyme. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Add cheese, stirring until smooth. Serve immediately.