Recipe By : Beverly Hills Cafe Bring the stock, onion and seasonings to a boil in a large pot. Add the broccoli (can use 2 1/2 c. fresh broccoli), reduce heat to simmer and cook until broccoli is soft, about 8 minutes. In a separate pan, melt the butter and add the flour. Whisk for 5 minutes over medium-high heat, until smooth. Slowly add the milk, whisking constantly to avoid lumps. Slowly add the broccoli mixture to the roux, whisking vigorously, until soup begins to thicken. Adjust seasoning to taste. Garnish with 1/4 c. cheddar cheese ea. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 8|
|Calories from Fat: 336 (60%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 102.4mg||32 %|
|Sodium 871.1mg||30 %|
|Potassium 664.2mg||17 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 32.3g|
|Protein 21g||30 %|
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Calories per serving: 556
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