Broccoli Cheddar Soup

Everyone needs a good, down home, broccoli cheese soup. 

Especially for the Fall.

This soup is one of my favorites. 

However, the past couple times I've made it, it has seemed a little watery, a little thin, and lacking some flavor. Well, I just realized why: when I copied the recipe from my mom's email to my cookbook, I failed to include the 3/4 c. of flour it calls for!!!!!! Dur dur dur. 

So, know that when you omit the flour, it is a much thinner soup. When you include it, like it is supposed to be, it is absolutely delicious! This is because the flour-butter mixture creates a roux which thickens the cream sauce that you pour into the veggies. I'm glad the light bulb finally turned on.

Obviously I don't have a picture because my last batch turned out less than stellar with zero flour and thickness, so imagine a warm, thick, creamy, incredible soup. (sorry Meagan! I owe you a new batch)

Broccoli Cheese Soup

Saute in a large stock pot:

1 TBL oil

1 c. onion, chopped

Add, then cover and "simmer" for 5-10 minutes:

1 c. celery, chopped

1/2 c. carrots, shredded (I usually just do 2, medium size carrots)

1 large bunch Broccoli, chopped into tiny florets

1 TBL parsley

Add:

6 c. chicken broth

Cover and simmer about 15 minutes.

In a separate sauce pan, melt:

1/4 c. butter

Add and stir: 3/4 c. flour

Add while beating:

2 c. milk

1 c. cream

(for lower fat: 1 1/2 c. evaporated milk, 3/4 c. milk, 3/4 c. water)

Stir frequently and heat until thick and smooth.

Stir sauce into simmering soup, can strain lumps if needed. Heat until veggies are tender. 

Just before serving, Add: 1-2 c. sharp cheddar cheese, shredded

Remove from heat and stir until cheese is melted. 

Salt and pepper to taste.

Disclaimer: the cheese can curdle surprisingly fast and cause a less than desirable appearance. Be sure to really follow the "just before serving" and "remove from heat" instructions with the cheese. Although, my cheese curdling problem may be related to my lack of flour problem.... Wow. I think my life changed a little.

Fall Trail Mix

When I was attending college, my mom decided to send me a Fall Care Package one season.
Getting a package as a college student is equivalent to finding a $20 bill in an old coat pocket.
Awesome.
Inside this package were a few odds and ends including my first experience with the Leaves candle (bath and body works), and my mom's new creation: Fall Trail Mix.
Of course, I became hooked on the mix, and now every October, on General Conference weekend, I make this delicious sweet 'n salty snack.

Fall Trail Mix

1 entire bag M&M's, Harvest colors (12.6 oz)

2 c. dry roasted peanuts

2 c. candy corn

Mix together in a bowl or plastic bag. Store in ziploc bag. Usually stays fresh 1-2 weeks. Makes about 6 cups.

The ratios can be adjusted depending on preference.

p.s. for some reason, the Brach's candy corn doesn't taste quite right to me, but I can't remember what brand I usually use. Oh well.