Broccoli Soup similar to Bennigan’s

• 1 pound fresh broccoli
• 2 teaspoons vegetable oil
• 1 tablespoon minced onion
• 1 quart Swanson’s chicken broth
• 3/4 teaspoon onion powder
• 3/4 teaspoon poultry seasoning
• Dash of pepper
• 3/4 teaspoon minced garlic (or garlic powder if you don’t have fresh garlic)
• 3 tablespoons margarine
• 3 tablespoons flour
• 1 cup low fat milk
• 1/4 pound Velveeta cheese, grated

Night before: cut the broccoli about 3” from the florets. Twist the florets off the stems and place in container. Slice and dice rest of stems to ¼” pieces or chop in food processor. Mince onions and garlic and chop Velveeta.
In the morning, in stock pot, heat oil over medium-high heat. Add the broccoli, onions and garlic and stir fry for 10 minutes. Pour chicken broth over mixture in stock pot, stir to combine, and then transfer to the crock pot. Add remaining spices to crock pot and cook on low heat all day.

That evening, turn crock pot heat to high and add the cheese. Make a roux by melting the margarine in the microwave and stirring in flour. Thin the roux with hot liquid from the crock pot until the roux can be poured into the soup.

Cook 5 more minutes or until cheese is completely melted and roux is thoroughly combined with rest of soup. Turn off crock pot and slowly add the milk, stirring constantly. Serve immediately.

Carlyn Chatfield
Adapted from Bennigan’s Escape from the Everyday Cookbook