Cream of Broccoli Soup¶

Kathy Kleven
Elisabeth and Christopher Kleven

• 2 Tbsp butter
• ½ cup chopped onion
• 3 cups chopped broccoli

• ¼ cup chicken Bovril concentrate

• ¼ cup flour

• 2 ½ cups milk
• 1 ½ cups shredded cheddar cheese

Melt butter in large saucepan. Sauté onion in butter. Stir in broccoli and chicken Bovril. Bring to a boil. Reduce heat and simmer for 12 to 15 minutes. Whisk together flour and milk and add to saucepan. Cook and stir over medium heat until soup boils and thickens. Add salt and pepper. Sprinkle shredded cheese on top.