|1 bag||Foothill Farms® Cream Soup Base (#067 or #096)|
|1 gal||Hot water (180-190 degrees F)|
|16 oz||Foothill Farms® Extra Sharp Cheddar Cheese Sauce, prepared according to package directions (#888)|
|4 oz||olive oil|
|8 oz||yellow onion, julienned|
|2 oz||minced garlic|
|8 oz||white wine|
|2 lb||frozen broccoli florets, thawed|
Using a large soup pot, pour Cream Soup Base into hot water while stirring with a wire whip. Continue to stir until mix is completely dissolved and soup base is smooth.
Stir in the prepared Extra Sharp Cheddar Cheese Sauce until well combined.
In skillet saute onion and garlic in olive oil until tender.
Add thawed broccoli to skillet and bring up to temperature.
Deglaze pan with white wine.
Pour contents of skillet into soup base stirring to combine. Simmer for 10 minutes or until soup reaches desired temperature, stirring occasionally.
NOTE: Shredded Cheddar cheese can be substituted for Extra Sharp Cheddar Cheese Sauce.