Now!, this recipe asks for 3 bouillon cubes or 3 teaspoons of 'soup base'. I always used 'chicken flavored soup base' in it. It's what you see in the dish below. When I was making this soup today, I went ahead and measured it out-- but, then, just COULD NOT put it into the soup. It's loaded with MSG and I figure it defeats the purpose of making 'healthy' homemade soup! I wondered if leaving it out would 'ruin' this favorite soup of mine. I don't think it did. So,.............. suit yourself. Put it in, or leave it out like I did today-- I 'tossed' it. (In fact, the next time I make this soup, I'm going to even substitute the 2 cups of hot water with MSG-free chicken stock.)
This recipe was first given to me in the late 70's by my sister-in-law Helen. It's easy and quick to make.
1/4 cup butter
2/3 cup finely chopped onion
8 tablespoon flour
2 cups hot water
3 chicken bouillon cubes (or 3 teaspoons chicken soup base)
2 cups grated cheese* (med. or sharp cheddar)
2 cups milk
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped fresh (or dried) parsley
1 large head of steamed/boiled broccoli OR cauliflower (I often use half of each).
In a separate saucepan, gently boil (or steam) the well-rinsed and trimmed cauliflower and/or broccoli until it is just barely tender-- drain* and set aside. (If you are using a combination of both, they can be boiled/steamed together.) Just before putting this into the soup, I take a potato masher and slightly break up the larger pieces.
*Chef Gordon Ramsey says you can use the 'broccoli-cooking water'-- I did that, too, since I left out the 'soup base stuff'. Everything tasted just 'fine/dandy'.
http://gordonramsaysrecipes.com/03/gordon-ramsays-broccoli-soup/ (Before using the broccoli water, I made sure I pre-rinsed the broccoli VERY WELL.)
In fry pan, saute` onions in butter until transparent.
Add 8 tablespoons flour and stir until blended and smooth.
S-l-o-w-l-y add 2 cups hot water (with the 3 chicken flavored bouillon cubes (or soup base mix IF you decide to go ahead and use it).
Add the 2 cups grated cheese; stir until cheese* is melted.
Add 2 cups milk, 1/2 tsp. Worcestershire sauce. Blend well.
Now, break up the cooked cauliflower or broccoli into rather small pieces and add it to the cooked soup mixture. (Sometimes I take my potato masher and use it lightly to break up the broccoli or cauliflower pieces.)
I never added salt to this recipe because there was plenty in the bouillon cubes or soup base, etc. BUT!!!.. NOW that I did NOT use the bouillon cubes or soup base, I added 1/2 teaspoon salt to the soup.
(If you double the recipe, you can easily use one large head of cauliflower and the same amount of broccoli-- their flavors are quite similar, or at least they are complimentary 'twins'.)
* If you leave anything too hot for too long after you have the cheese in it (or on it), the cheese will start to 'curdle'-- it still tastes good, but it is not as attractive!