Jan 012006
 
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Taste of Wisconsin’s Three Cheese Broccoli Soup reminded me of the trip Tara and I took last fall to the Wisconsin Dells to teach a few seminars. We took a boat tour of the Dells and had a great time. We also took home some Wisconsin cheese. This recipe uses LOTS of it and it is good!
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Recipes

1

2

3

4

5

6

Servings

8

16

24

32

40

48

Makes

8 C.

16 C.

24 C.

32 C.

40 C.

48 C.

Ingredients
Butter or margarine

6 T.

12 T.

18 T.

24 T.

30 T.

36 T.

Flour

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Garlic powder

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Ground nutmeg

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Ground white pepper

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

Ground thyme

dash

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

Chicken broth

13.75 oz.

27.5 oz.

41.25 oz.

55 oz.

68.75 oz.

82.5 oz.

Milk

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Broccoli florets; bite size

14 oz. (4 C.)

28 oz. (8 C.)

42 oz. (12 C.)

56 oz. (16 C.)

70 oz. (20 C.)

84 oz. (24 C.)

Whipping cream

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Worcestershire sauce

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Hot pepper sauce (optional)

1/8 t.

1/4 t.

3/8 t.

1/2 t.

1/2 t. + 1/8 t.

3/4 t.

Wisconsin cheddar cheese; shredded

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.

Wisconsin-style Havarti cheese; shredded

2 oz.

4 oz.

6 oz.

8 oz.

10 oz.

12 oz.

Wisconsin Swiss cheese; shredded

2 oz.

4 oz.

6 oz.

8 oz.

10 oz.

12 oz.

 

Assembly Directions:
Melt butter in saucepan over low heat.  Blend in flour and seasonings.  Gradually add broth and milk; cook, stirring constantly, until thickened.  Stir in broccoli; simmer 10 minutes (longer for multiple recipes).  Stir in cream, Worcestershire sauce and hot pepper sauce.  Add cheeses; stir until melted.

 

Freezing and Cooking Directions:
Cool and freeze in freezer bags or rigid containers.

To serve: Thaw and heat in microwave or on stovetop.

Nutritional Info:
Per Serving: 349 Calories; 30g Fat (75.8% calories from fat); 12g Protein; 10g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 442mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 5-1/2 Fat.

Nanci Slagle

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