Ham-Broccoli Cheese Soup


Serves 6

This recipe is also from my friend Shauna. I made it once and had several requests for the recipe. It is quite simple, and always adaptable to what you have on hand. Use a crock pot to make ahead.

1 Can Evaporated milk
3 TB flour (whole grain, preferred)
2 C. diced cooked ham
2 C. chopped broccoli (stems and florets)
1 TB. olive oil
1/4 - 1/2 C. chopped onion
4 C. water
1 C. light cream
1-2 C. shredded Swiss or Cheddar cheese
1/2 tsp. thyme
1/2 tsp. savory
1/4 tsp. garlic powder, or to taste
salt, pepper, to taste

Saute the onion in the olive oil until wilted in the bottom of 8 cup or larger stock pot. Stir in the flour. Using a wire whisk over low heat, mix the evaporated milk with the onion/flour mixture. Stir in the water and bring up the heat until the soup base is slightly thickened. Add the ham, broccoli, light cream, salt, pepper, and herbs to taste. Simmer for up to one hour, depending on how much time you have. When ready to serve, stir in the Cheese until melted, and adjust the seasonings to taste.


For more information about this recipe and the products, please contact me at marilyn@urbanhomemaker.com or call 1-800-552-7323\0