Recipe: Cream of Broccoli Soup (blender or food processor)

CREAM OF BROCCOLI SOUP

1 (1-pound) package frozen cut broccoli
1/4 cup (1/2 stick) margarine or butter
1/4 cup all-purpose flour
1 tablespoon instant minced onion
1 tablespoon chicken-flavor bouillon granules
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 to 1/2 teaspoon dried dill weed
Dash black pepper
2 cups milk
3 cups water
Sour cream (optional)

Cook broccoli as directed on package; drain.

Melt margarine in a large saucepan over medium heat. Stir in flour, onion, bouillon granules, salt, dry mustard, dill weed and pepper.

Gradually add milk, stirring constantly. Stir in cooked broccoli and water. Cook until slightly thickened, stirring occasionally. Remove from heat.

Puree half of the mixture at a time until smooth in an electric blender or food processor.

Return pureed mixture to saucepan. Cook until thoroughly heated.

Serve hot. If desired, top each serving with a dollop of sour cream.

Makes 6 servings
Adapted from source: Pillsbury Complete Cookbook