It's my first time participating in the Recipe Box Swap!!
The theme is "Soups and Stews". As soon as Randi mentioned it last week I knew what I wanted to try. We got a slow cooker for Christmas and I checked out Make it Fast, Cook it Slow from the library. I love it and now need to buy it.
With temperatures in the single digits or lower I knew we needed some warm, hearty soup to warm us up. So tonight I made the Broccoli and Three-Cheese Soup from it and it was DELICIOUS!
1/2 white onion diced
2 cups milk (the recipe called for 2% or lower fat content but the only milk I had was whole milk for the baby....so I used that)
1 quart chicken broth (I used College Inn)
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp nutmeg
2 bags of frozen broccoli florets (the recipe called for 2 10 ounce bags but we LOVE broccoli so I used 2 12 ounce bags)
1 cup each of three different shredded cheeses
Use a 6-quart slow cooker. Dice the onion into really small pieces & put into the cooker. Pour in the milk & broth and add the pepper, salt and nutmeg. Stir in the frozen broccoli. Cook on low for 7-9 hours or on high for 4-6. The broth is done when the onions are soft and translucent. Stir in the shredded cheese 20 minutes before service. The cheese will be stringy & stick to the broccoli florets. Many people decide to use an immersion blender to make the soup look pretty.
I cooked up a package of pillsbury Grands to go along with it. It was DELICIOUS! Next time I make it I'll cook it for just a little less time although the broccoli was extremely tender which is good. Also our blender died just a few days ago so no blending it up. PLUS I only had 2 different cheeses (cheddar and mozzarella) so I used 1 1/2 cups of each of those so it was "Broccoli and Three Cheese Soup". It was still great! I'd highly recommend it!
Thank you to Randi at i have to say for hosting! I can't wait to check out and see what everyone else posts! I'm always looking for new recipes!