Prep:
10 minutes
Total:
40 minutes
Makes:
12 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Ingredients
1⁄2
cup
butter
(114
g)
1
onion, strung, use Cone #2
1
16-ounce (454g) package frozen chopped broccoli
4
14.5-ounce (430 mL) cans chicken broth
1
pound
Velveeta cheese, cubed
(454
g)
2
cups
milk
(475
mL)
1
tablespoon
garlic powder
(8
g)
2⁄3
cup
cornstarch
(85
g)
1
cup
water
(240
mL)
Directions:
- Set temperature on digital probe to 325°F/165°C for the MP5. Add butter.
- When butter is melted, add onions and cook until softened.
- Stir in broccoli and cover with chicken broth. Simmer until broccoli is tender, about 10 - 15 minutes.
- Reduce temperature to 200°F/95°C. Stir in cheese cubes. Occasionally stir mixture until cheese is melted. Add in milk and garlic powder.
- In a small bowl, stir cornstarch into water until dissolved. Add to soup.
- Cook, stirring frequently, until thick. Serve warm.
Directions
Reviews