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  • 1/4 cup butter
  • 1 onion, chopped
  • 1 carrot, diced
  • 2 ribs of celery, sliced
  • 2 boxes frozen chopped broccoli
  • 1/4 cup flour
  • 1 Tbsp. cornstarch
  • 4 cups chicken broth
  • 4 cups milk
  • 1 cup Velveeta cheese
  • 1 tsp. parsley, optional
  • Salt and pepper to taste

 

1.    Melt butter in Dutch oven.

2.    Add vegetables and saute on low heat until tender.

3.    Add flour and cornstarch.

4.    Stir over medium heat.

5.    Add broth and milk.

6.    Add cheese, stirring often.

7.    Add parsley and salt and pepper.