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- Preparing Time: -
- Total Time: -
- Served Person: 4
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- ground black pepper to taste
- 1/4 cup chopped onion
- 2 cups shredded cheddar cheese
- 1 cup chopped carrots
- 1/2 cup margarine
- 2 1/2 cups water
- 1 cup chopped broccoli
- 3 teaspoons chicken bouillon powder
- 1 cup cauliflower, chopped
- Carbohydrate 19.6
- Cholesterol 105
- Fat 55.7
- Protein 20.9
- Sodium 1286
- Calories 653 calories;
In a large stock pot melt butter and saute onions until tender. Add water and chicken granules, and bring to a boil. Measure out flour into a separate bowl and add some broth from stock pot to whisk together with flour. Slowly add flour mixture back into soup and add broccoli, cauliflower and carrots. Simmer until vegetables are tender. Add half and half cream, cheese and season with pepper. Heat through until cheese has melted being sure not to bring to a boil. Top with garlic croutons and serve.
