$4.07 per recipe $0.45 per cup 19% savings
I love broccoli.
I love cheese.
Put the two together, and I am one happy momma.
But before I get too far into this yummy recipe, I have to show you a photo of my munchkins from Saturday...
My little two-year old was screaming from the instant she landed on Santa's knee, and my littlest baby had the cutest pouty face...
I can't wait till they are old enough to be embarrassed... I JUST CAN'T WAIT!
(I don't understand the blue lips though... I think photo printer had some issues. It wasn't that cold. And I don't feed my baby Fun Dip.)
But seriously, Santa and Mrs. Claus were the best! They handled my less-than impressed children with their own smiles and laughter.
Thanks, Santa and Mrs. C!
Now, for the deliciousness in the photo above:
I'm sure that a variation of broccoli cheese soup has been consumed by nearly every household in this country, and for good reason. It's awesome stuff!
And I just happen to love it.
This recipe calls for a boatload of fresh broccoli and cheddar cheese, and it totally hits the spot on evenings when the weather has turned chill. Serve it with a loaf of crusty bread, and you've got it made!
It takes very little time to make, uses simple ingredients, and tastes infinitely better than the canned stuff. You'll notice from the numbers above, that making your own at home doesn't cost much less than buying it in a can. Let me just say... this soup has fresh broccoli and real cheese... not broccoli that has a 3 year shelf life, or "enzyme modified cheese" Who's idea was it to stick broccoli and cheese in a can?? They need their head examined.)
The real deal is worth your time to make. Enjoy!
*Makes approx. 9 cups
1/4 cup butter
1 small onion, diced
1/4 cup flour
3 cups chicken broth (homemade here)
1 (12 oz) can fat free evaporated milk
(*you can make evaporated milk MUCH cheaper by mixing together 3/4 cup water with 2/3 cup non-fat dry milk, which is what I do.)
1 cup skim milk
1 1/2 cup cheddar cheese, grated
4 cups broccoli, chopped and cooked
1 tsp. salt, to taste
1/4 tsp. pepper
In a large pot, over medium heat, cook the diced onion in the butter. Add the flour to make a rue.
When flour is completely incorporated and wet, turn the heat to medium-low, and add the chicken broth, skim milk, and evaporated milk. Use a whisk to distribute the flour mixture, until evenly incorporated with the liquid.
Turn the heat to low, and add the cheese, salt, and pepper. Stir continuously until smooth. Add the cooked broccoli. Stir, and cook an additional 3 minutes. Remove from heat, and serve with a loaf of crusty bread.
1/4 cup butter - $0.38
1 small onion - $0.30
1/4 cup flour - $0.02
3 cups homemade chicken stock - $0.87
1 (12 oz) can evaporated milk - $0.72 or homemade using dry milk and water - $0.48
1 cup skim milk - $0.16
1 1/2 cup grated cheese - $0.87
4 cups broccoli - $0.99
Total Cost = $4.07
Cost per Cup = $0.45
Bear Creek Dry Soup Mix - Broccoli Cheddar Soup (makes 8 cups) = $3.33
Cost per Cup = $0.55