- Ham, Broccoli & Cheese Soup

HAM, BROCCOLI & CHEESE SOUP


¼ c. (50 mL) butter
1 medium onion, chopped fine
½ c. (125 mL) celery, chopped fine
1 large carrot, finely grated
6 tbsp. (75 mL) flour
¾ tsp. (4 mL) dry mustard
2 chicken bouillon cubes
1 c. (250 mL) boiling water
4 c. (1000 mL) milk, divided
2 c. (500 mL) grated cheddar cheese
2 c. (500 mL) finely chopped cooked ham
2 tbsp. (25 mL) chopped parsley
3 c. (750) cooked broccoli, finely chopped

Melt butter in large saucepan and cook onion, celery and carrot until soft but not brown. Blend in flour and mustard. Dissolve bouillon cubes in boiling water. Gradually add to cooked vegetable mixture with 1 cup (250 ml) of the milk, and cook, stirring until thickened. Add remaining 3 c. (750 mL) of milk and bring to boil.

Add cheese, ham, parsley and broccoli and heat through, being careful not to let the mixture boil.

Notes:

1) This is a reprint from my cookbook – one of the most complimented soups I have ever made – and one of the easiest.