Gail's Broccoli Soup
Gail's Broccoli Soup is a gluten free recipe with 12 servings. One serving contains 234 calories, 11g of protein, and 15g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have garlic, onion, milk, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes. Only a few people really liked this soup.
Instructions
Heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
Pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
Stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
Pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
Stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
Reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
Remove and discard the bay leaf to serve.