Just whisk some flour in to the milk. That should thicken it.
HTH.
Helen
----- Original Message -----
From: "Marilyn L. DeWeese" <mldeweese1...@columbus.rr.com>
To: <RecipesAndMore@googlegroups.com>
Sent: Sunday, December 14, 2008 4:53 PM
Subject: [RecipesAndMore] Re: CONQUEROR'S BROCCOLI CHEESE SOUP
I don't know if skim milk would make it thick enough.
----- Original Message -----
From: Sandra Warren
To: RecipesAndMore@googlegroups.com
Sent: Sunday, December 14, 2008 3:05 PM
Subject: [RecipesAndMore] Re: CONQUEROR'S BROCCOLI CHEESE SOUP
Can you use skim milk instead of the half and half?
Sandy
----- Original Message -----
From: Marilyn L. DeWeese
To: cooking-frie...@yahoogroups.com
Cc: RecipesAndMore@googlegroups.com
Sent: Sunday, December 14, 2008 6:21 AM
Subject: [RecipesAndMore] CONQUEROR'S BROCCOLI CHEESE SOUP
CONQUEROR'S BROCCOLI CHEESE SOUP
1 cup water
1 (10-ounce) package frozen chopped broccoli
2 cups milk
2 cups cubed velveeta cheese
1/2 cup all-purpose flour
1 cup half-and-half
2 chicken bouillon cubes
In
large saucepan, cook broccoli in 1-cup water; do not drain. Put milk,
cheese, and
flour into blender; cover and blend until smooth. Add half-and-half and
bouillon
cubes. Cook, stirring, over medium heat until hot and mixture thickens.
Mixture will
thicken more upon sitting. Makes 6 cups.
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