If I’m in a hurry, this soup recipe is the one I make. I sometimes use this same recipe, & add baked cubed potatoes, & crisp bacon or ham pieces. It just doesn’t get any easier than this.


 4 cups chicken broth
1 cup water
1 cup half-and-half cream

1 tsp. sugar
5 slices Kraft cheddar cheese slices

1/2 cup flour
1/2 teaspoon dried onion flakes
1/4 teaspoon ground black pepper
4 cups broccoli florets (little pieces)
1 cup shredded cheddar cheese (to garnish)


Combine chicken broth, half & half, sugar, cheese, flour, onion and pepper in a large saucepan. Whisk or shake in a bottle, the flour with the water, & slowly whisk into broth. Continue stirring, & bring soup to a boil, then reduce heat to low. Add the broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft. For each serving spoon one cup of soup into a bowl and garnish with a tbsp of shredded cheese and a pinch of parsley. (about 4 servings)