LEMOINE FAMILY RECIPES
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BROCCOLI CHEESE SOUP - Dexie Dunham

1 head broccoli 1 medium onion, diced 5 ribs celery 5 cups milk 2 cans cream of chicken soup 4-5 chicken bouillon cubes 16 oz velveeta cheese 10 oz shredded cheddar cheese 1/2 cup parmesan cheese, grated 1/4 cup romano cheese 1/2 tsp garlic seasoning

Cut broccoli head and stalks. Steam until soft in 2-3 cups of water. Do not drain. Saute onion and celery in butter, then add to steamed broccoli. Add milk, soup, and bouillon. Cook to a slow boil for 15 to 20 minutes stirring often. Slowly add velveeta cheese using a wire whisk, continueing the slow boil. Add romano, parmesan and garlic. Garnish with croutons.