Broccoli (or any vegetable) Cheddar Soup. A recipe rewind, because some things are too good to miss! - Our Sunday Cafe
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Broccoli (or any vegetable) Cheddar Soup. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come............

This is easy and delicious! I have made it twice in about 10 days. The first time per the recipe, the second time with what I had on hand and each pot of soup have been simply wonderful.....



 Garnished with shaved cheese and paprika

Broccoli and Cheddar Soup
adapted from, Ivy Manning as published in the Oregonian
makes 4 servings

2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced (one slice from my garlic logs)

1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
OR
6 c frozen cauliflower, broccoli, carrot mix

1 ( 15-16 oz) Cannoli beans
OR
1 1/2-2 c cooked white beans of your choice

4 c chicken bone (you can also use vegetable stock) stock
OR
4 c water and homemade bouillon

1 t thyme leaves, finely crumbled
few grinds of pepper

1 t yellow (ball park) mustard - don't leave this out...
4 oz sharp cheddar cheese, grated







Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.



Add stock or bouillon, seasonings, and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.

Puree with a stick blender, add cheese and mustard and stir until cheese is melted.



Serve with a cheese garnish if desired.

Enjoy!

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