Now!, this recipe asks for 3 bouillon cubes or 3 teaspoons of ‘soup base’. I always used ‘chicken flavored soup base’ in it. It’s what you see in the dish below. When I was making this soup today, I went ahead and measured it out– but, then, just COULD NOT put it into the soup. It’s loaded with MSG and I figure it defeats the purpose of making ‘healthy’ homemade soup! I wondered if leaving it out would ‘ruin’ this favorite soup of mine. I don’t think it did. So,………….. suit yourself. Put it in, or leave it out like I did today– I ‘tossed’ it. (In fact, the next time I make this soup, I’m going to even substitute the 2 cups of hot water with MSG-free chicken stock.)
This recipe was first given to me in the late 70’s by my sister-in-law Helen. It’s easy and quick to make.
1/4 cup butter
2/3 cup finely chopped onion
8 tablespoon flour
2 cups hot water
3 chicken bouillon cubes (or 3 teaspoons chicken soup base)
2 cups grated cheese* (med. or sharp cheddar)
2 cups milk
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped fresh (or dried) parsley
1 large head of steamed/boiled broccoli OR cauliflower (I often use half of each).
In a separate saucepan, gently boil (or steam) the well-rinsed and trimmed cauliflower and/or broccoli until it is just barely tender– drain* and set aside. (If you are using a combination of both, they can be boiled/steamed together.) Just before putting this into the soup, I take a potato masher and slightly break up the larger pieces.
*Chef Gordon Ramsey says you can use the ‘broccoli-cooking water’– I did that, too, since I left out the ‘soup base stuff’. Everything tasted just ‘fine/dandy’.
http://gordonramsaysrecipes.com/03/gordon-ramsays-broccoli-soup/ (Before using the broccoli water, I made sure I pre-rinsed the broccoli VERY WELL.)
In fry pan, saute` onions in butter until transparent.
Add 8 tablespoons flour and stir until blended and smooth.
S-l-o-w-l-y add 2 cups hot water (with the 3 chicken flavored bouillon cubes (or soup base mix IF you decide to go ahead and use it).
Add the 2 cups grated cheese; stir until cheese* is melted.
Add 2 cups milk, 1/2 tsp. Worcestershire sauce. Blend well.
Now, break up the cooked cauliflower or broccoli into rather small pieces and add it to the cooked soup mixture. (Sometimes I take my potato masher and use it lightly to break up the broccoli or cauliflower pieces.)
I never added salt to this recipe because there was plenty in the bouillon cubes or soup base, etc. BUT!!!.. NOW that I did NOT use the bouillon cubes or soup base, I added 1/2 teaspoon salt to the soup.
(If you double the recipe, you can easily use one large head of cauliflower and the same amount of broccoli– their flavors are quite similar, or at least they are complimentary ‘twins’.)
* If you leave anything too hot for too long after you have the cheese in it (or on it), the cheese will start to ‘curdle’– it still tastes good, but it is not as attractive!
Source Recipe: http://milkmaidrecipebox.blogspot.com