It's still snowing here in Utah so soup was on the menu tonight. This was great. I read the reviews about some having a hard time thickening the soup. The thing is, there's already butter in the recipe, so why not make a roux by adding flour? I tried it and it was fabulous. This is a much better way to thicken a cream soup than by using cornstarch. You just add 1/2 cup of flour (or equal amount to the butter if you're doubling) to your pan after sauteeing onions and butter. Stir and cook for a few minutes to get rid of the flour taste, then whisk chicken stock in little by litte so you don't get clumps. Once all of the stock is in, add broccoli and proceed as recipe instructs. No need for cornstarch if you do it this way. I also added an extra pkg (16 oz) of broccoli. I like small bits as well as larger bits in my soup, so one package I pureed in my food processor and added it at the end.
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