Since there is already flour, maybe just use a little less skim milk. ----- Original Message ----- From: "Helen" <[email protected]> To: <[email protected]> Sent: Sunday, December 14, 2008 6:43 PM Subject: [RecipesAndMore] Re: CONQUEROR'S BROCCOLI CHEESE SOUP
> > Just whisk some flour in to the milk. That should thicken it. > > HTH. > > Helen > ----- Original Message ----- > From: "Marilyn L. DeWeese" <[email protected]> > To: <[email protected]> > 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: [email protected] > 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: [email protected] > Cc: [email protected] > 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. > > > > > > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
