If y’all like soup, and who doesn’t when it is cold outside, then you’re going to love this one. Mom made it for me when I was home this past Christmas. I fell in love with it. I think the Dijon mustard and nutmeg really set it off for me. Give it a try and let me know what you think.
Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 carrot grated
- 16 ounces chicken broth (homemade is best)
- 1 cup milk
- 1 10 ounce package frozen broccoli florets, thawed
- Pinch ground black pepper
- dash of nutmeg
- dash of onion powder
- 1 teaspoon of Dijon mustard
- 1 dash of Worchester sauce
- 2/3 cup shredded cheddar cheese
Melt butter in large saucepot and sauté the onion and carrot, stirring occasionally, until tender. Stir in the chicken broth and milk. Bring to a simmer over medium heat.
Add broccoli, nutmeg, onion powder, Dijon mustard and Worcestershire sauce. Reduce heat to low and simmer until broccoli is tender.
At this point you can use an immersion blender to process the soup or you can leave as is if you like pieces of broccoli in your soup. I prefer the chunks of broccoli.
Season with pepper and heat through. Remove from heat, then stir in cheese until melted. Garnish with additional cheese if you like.
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