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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | butter | 1/2 | cup, strips or slices | Carrots, sliced into thin coins | 1/3 | cup | all-purpose flour | 1 | small | Onion, chopped | 1 | teaspoon | chicken bouillon cubes, crushed | 1/8 | teaspoons | cayenne pepper | 3 | cups | cream, half and half | 2 | Usda default (100 gm - 4 oz) | Velvetta cheese | 2 | cups, chopped | broccoli chopped |
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Steps
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Sequence
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Step
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| | 1 | In saucepan, cook broccoli in water until tender and drain. Set aside. | | 2 | In another saucepan, melt butter over medium heat. Saute carrots and onion until tender. Remove from heat; stir in flour, bouillon and seasonings until well combined. | | 3 | With shixk, slowly stir in milk until smooth. Return to heat. Add cheese and broccoli. Cooke over medium heat, stirring frequently, until mixture thickens and comes to a boil. Boil gently for 1 minute, stirring constantly. |
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