Ingredients:
10 3/4 ounces canned beef broth ( 1 can)
10 3/4 ounces cream of celery soup ( 1 can)
1/2 cup water
1 cup milk
1/4 cup white wine
1 teaspoon Worcestershire sauce
2 cloves garlic, minced or finely chopped
black pepper, to taste
1/8 teaspoon dried thyme
1 dash nutmeg
2 cups coarsely chopped broccoli
1/2 cup diced celery
1/4 cup chopped onions
3/4 cup grated cheddar cheese
1 tablespoon minced parsley, , for garnish (optional)
Directions:
Combine all ingredients, except cheddar and parsley in large saucepan.
Bring to boil, stirring.
Lower heat and simmer about 30 min.
,or until veggies become tender, stirring often.
With slotted spoon, remove about half of broccoli, celery, and onion to food processor or blender.
Blend until smooth.
Return to saucepan and stir.
Slowly add cheddar cheese, stirring constantly until cheese is completely blended into soup.
Before serving, garnish with a sprinkle of parsley, if desired.
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.