Novel setting

BY REBECCA FENDING

‘Tis the season for soup! With the official start of fall behind us, most folks are rotating their yearly recipe Rolodex to reflect the seasonal change. Soup is one of those dishes that’s hard to refuse, but even harder as the temperatures begin to drop and the autumnal decorations make their appearance.

Besides maybe chicken noodle, it seems like the common denominator when it comes to hearty and comforting soups is broccoli cheddar. Nutritious, flavorful and so satisfying, has anyone ever refused a bowl of this homemade soup before? The best part of this recipe is that it’s truly a “set it and forget it” lunch or dinner—load the ingredients into your slow cooker, set it to low and walk away. As an added bonus with any soup, this is an amazing leftover dish, too!

Ingredients and supplies:

• 10 oz. bag of frozen broccoli florets, or two heads of fresh broccoli • ¼ cup chopped sweet onion • 2 tablespoons butter • 2 cups of freshly shredded sharp cheddar • 4 cups milk (whole or 2% work best) • 2 teaspoons garlic powder • Salt and pepper to taste 1. Add broccoli, onions, butter and cheese to a six-quart slow cooker. 2. Pour milk over top of the ingredients.

Add in your garlic powder, salt and pepper. 3. Stir well and set your slow cooker on low for 3-4 hours or until cheese is melted and soup is hot. 4. Serve in a bowl with bread, or cook egg noodles separate and add to the bottom of your bowl before spooning soup over top.