Winter Blues Broccoli-Cheese Soup

1. 1

   In a large Dutch oven, saute the onion in the butter until it turns light brown and tender. Add in the garlic and saute for one more minute.

2. 2

   Add the broth. Heat to boiling and add in the noodles and salt. Partially cover the pot and maintain a gentle simmer until noodles are tender (check your pasta package for approximate cook time).

3. 3

   Once noodles are cooked, add in the broccoli. Cover the pot with a lid and simmer for about seven minutes. Add the pepper, mustard, and nutmeg.

4. 4

   Gradually stir in the milk. Stirring often, over medium to medium low, heat the mixture until it is very hot, but not boiling.

5. 5

   Then, stir in the chunks of cheese. Turn heat to low and slowly let the cheese melt into the soup, stirring occasionally until piping hot, but DO NOT BOIL. Bringing cheese/milk to a boil can cause it to curdle. Not cool! If soup looks a little thick, add in a bit more milk. If a little thin, stir in a bit more cheese (or, another cool trick, you can add a couple Tablespoons of instant potato flakes...works like magic.)

6. 6

   Serve yourself a steaming bowl and count your blessings.

* Per serving · 4 servings · Values may vary.

No additional tips available.