1/4 cup butter
1/2 cup flour
5 cups milk
1 10 oz. bag frozen broccoli spears or two cups fresh broccoli florets
1 peeled, grated carrot
2 teaspoons minced onions
2 cups shredded cheddar cheese
Salt and pepper to taste
2 cups homemade noodles (optional)
- Melt the butter in a large saucepan. Add the flour and minced onions and stir to make a thick paste.
- Add the milk a little at a time, stirring after each addition. Defrost and drain the broccoli if using frozen broccoli. Chop the broccoli into pieces as desired. Add the broccoli to the milk mixture in the saucepan. If you are adding homemade noodles, do so now.
- Cook the soup, stirring often, until thick and bubbly. The broccoli (and noodles) should be tender. If not, simmer until it is. Remove from the heat, add the cheese, and stir until the cheese is melted and soup is smooth.
Baker’s note: Homemade noodles are not hard to make. See how to make your own homemade noodles.