Mmmm, soup!

 

In honor of today's first snow of the season, here's a yummy soup recipe for you: Macaroni and Cheese Soup! I made this specifically for my 3-year-old daughter, but I really liked it too! It makes a pretty hearty meal, especially the next day, when the pasta has absorbed a lot of the "soup".

I'm sure this is just one of MANY soup recipes I'll be sharing this winter!

 

 

Macaroni and Cheese Soup (adapted from www.skinnytaste.com)

 

4 oz  (or so) dry elbow macaroni 

1 1/2 cups onion, chopped
1 large carrot, chopped
2 cloves garlic, minced ( I used dried minced)
1 TBL butter
2 TBL flour
2 1/2 cups chicken broth 
1 cup lowfat milk
1/2 tsp dry mustard
salt and fresh pepper to taste
2 cups (about 10 oz) broccoli florets, chopped into small pieces (I used frozen)
1 1/2 cups shredded cheddar
2 TBL parmesan cheese



Boil pasta, according to package directions. Drain and set aside. Chop onion, carrot and garlic. In a large soup pot or dutch oven, melt  butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.  Add flour and fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk and dry mustard powder; whisking constantly. Set heat to medium-high until it comes to a boil. Cover and cook on low about 10-15 minutes. Add broccoli florets and parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes or more to your liking.  Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn't absorb all the broth.