Posted by CookinMom May 2, 2001

4 cups chicken broth
1 cup water
1 cup half-and-half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
2 cups broccoli florets (bite-size)
2 cups cauliflower florets (bite-size)
1/2 cup shredded Cheddar cheese or Velveeta
2 teaspoons minced fresh parsley

Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low.

Add broccoli and cauliflower to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.

For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.

TIP: A dash of Shoney's seasoned salt on top really "makes" this extra terrific!