The Supermom Chef

I know, I know…y’all wanna drop-kick me to next week for going MIA on  you, right? Well at least I have a good excuse. A short while ago (about 7 weeks to be exact) my hubby took a job working in Dead Horse, Alaska (Prudhoe Bay). Since he left, sickness has taken ahold in my house and has not let go. We started off those first weeks by making a trip to Boston for my son’s 20th surgery. Shortly after we got home, my middle daughter got sick, passed it to my 2-year old, who then passed it to me, and then it got passed back to the 2-year old again. We were well for approximately 2.4 days before it all started over again, except this time it was worse, much worse. My 6-year old daughter brought home yet another illness from school which she then passed to me, which then got passed to the 2-year old again. And while she was in the hospital for pneumonia my hubby’s flight home got messed up and he didn’t get to come home for his days off when he expected. Our first reunion happened bedside in room 474 of the local children’s hospital. As if that wasn’t enough, when my hubby did finally get home, he called to tell me that my 7-year old son was sick and he was taking him to the local children’s medical clinic. I had absolutely HAD it!

So fast forward to exactly one week later and guess what? We are all finally well *knocking on wood*. I should correct myself and say that we are all well for the most part. My 2-year old still has some junkiness in her lungs but they say that it could take quite a while for that to clean up. Lots of meds later she is finally feeling much better though, as are all of us, thank goodness.

What better way to return to blogging again than by posting a recipe for a delicious Broccoli Cheese Soup. None that I can think of. This delicious recipe is one I’ve been using for years. My Aunt Dee originally shared this recipe with me back years ago when I first was served this soup at their annual Christmas Eve gathering. I’ve been hooked ever since! So here ya go, long lost blog followers. I hope this persuades you to forgive me and coaxes you to come back soon for more recipes. I have missed y’all!

Broccoli Cheese Soup

1 small onion, chopped

5 chicken bullion cubes

5 cups water

2 cans cream of chicken soup

1 (1-lb.) box Velveeta cheese

1 box broccoli cuts or florets*

Place water, bullion cubes, and onion in a large saucepan and bring to a boil until the onions are tender. Add the cream of chicken soup. Cube the cheese and add it slowly. Lastly, add the broccoli and stir well. Heat over low heat to keep the cheese from sticking until ready to serve. You can also keep this in a slow cooker (on the “low” or “keep warm” setting) to keep it hot until ready to serve.

*Note: I used fresh broccoli florets that I blanched before adding to the soup.