Well I was trying to hold off on making soup until the first day of fall but it is 59 degrees outside right now and the sun hasn't even gone down yet! I am so pumped :) I am slowly letting fall creep into our apartment, I put out my fall pillows and plugged in a nutmeg air freshener yesterday. The rest of the fall decor WILL wait until the 23rd though!
So for dinner tonight I made broccoli cheddar soup, a kind of soup I love to eat but had never made before. I was a little skeptical about the noodles in the soup, but they were perfect and made it a much heartier soup. I would like to figure out a way to make it a bit thicker/creamier next time. Maybe I won't use skim milk or I'll try adding cornstarch or something. Overall I really enjoyed the soup, Tyler said it was good but kind of "plain" (I don't really know what that means but I think he prefers soups with some kind of meat in it). I will make this soup again on another chilly day!
Broccoli Cheddar Soup, from JMitchKC-another KC real bride.
3/4 c. chopped onion
2 tbsp. olive oil (or vegetable, canola)
6 Chicken Boullion cubes
6 c. water
1 pkg. Egg Noodles (8oz)
2 - 10oz pkgs. of frozen broccoli (I used mini florets)
6 c. milk (I used skim, but the soup may have been creamier if I'd used 1 or 2% instead)
1/8 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 lb. Velveeta Cheese (cubed)
Add oil and sautee onions, not brown. Add water and dissolve Boullion cubes.
Bring to a boil and add noodles. Cook until noodles are soft, then add
broccoli. When broccoli is thawed and not hard, add milk, garlic powder,
salt and pepper. It is very important the milk DOES NOT BOIL.
Add cubed velveeta and stir frequently until melted. You will cook
this slow, so that it doesn't boil or the milk & cheese will curdle.