Broccoli Cheddar Soup

I made this delicious soup tonite and served it in homemade bread bowls. Oh so very yummy! I found this recipe thanks to Pinterest and adapted it to meet my healthfulness guidelines and what I had on hand. Also, you will notice that I used some freeze-fried foods in this recipe. I was recently introduced to Thrive Foods from a company called Shelf Reliance, and I was so impressed that not only have I started using their products in my own everyday cooking, plus building up some emergency food storage, I've also decided to start offering their products for sale. More about that at a future date, but that's the short version, and you are welcome to check out what Thrive has to offer here.

Broccoli Cheddar Soup

quarter cup butter

half cup chopped onion (or half cup Thrive FD onion plus half cup water, rehydrated for about ten minutes)

1 clove garlic

quarter cup whole wheat flour

1 cup half-and-half

1 cup milk

2 cups organic chicken broth (or veggie broth)

half pound fresh, frozen, or freeze-dried broccoli (if freeze dried, reconstitute with water first)

1 cup shredded, chopped carrot or 1 cup Thrive freeze dried carrot plus 1 cup water, reconstituted.

8 ounces sharp cheddar cheese

4 ounces colby jack cheese

sea salt and pepper to taste

If using freeze-dried foods, set them up to reconstitute first, then gather your other ingredients.

Saute the onion and garlic in the butter over medium heat. Then add the flour, stirring constantly. Then add half-and-half, milk, and broth. Heat at medium high, stirring frequently, until almost boiling.

Reduce heat to simmer. Add broccoli and carrots. Simmer for 20 minutes. Stir every now and then.

Add salt, pepper, and cheese. (you could use more or less, or even leave it out, as you like) Let simmer for another 10 minutes before serving. Oh-so-very yummy!