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Soups
Makes 4 to 6 servings
4 tablespoons unsalted butter
1 large onion, cut into ½-inch pieces
3 garlic cloves, roughly chopped
2 teaspoons kosher salt, more as needed
1 teaspoon freshly ground black pepper
¼ cup unbleached, all-purpose flour
2 cups whole milk
5 cups low-sodium chicken stock
1½ pounds broccoli florets
8 ounces sharp Cheddar cheese, shredded
½ cup whole milk Greek yogurt
1. Set the Multicooker to Brown/Sauté at 350°F, and then add the butter to the cooking pot. Once hot, add the onions, garlic, and ½ teaspoon each of the salt and pepper. Sauté until soft, 8 to 10 minutes, stirring occasionally.
2. Add the flour and continue to cook while occasionally stirring, for about 2 minutes. Continue stiring and slowly pour the milk into the mixture. Bring to a simmer and keep stirring until the mixture becomes thick. Once thick, stir in the chicken stock to the mixture.
3. Add the broccoli stems; stir to combine. Cover and switch to Slow Cook on Low for 2 hours.
4. Once the unit switches to Keep Warm, add the cheese. Stir until melted and well incorporated. Stir in the yogurt. Season with the remaining pepper and salt to taste, then serve.
The Cuisinart® Multicooker makes it possible to achieve a flavorful chicken soup in 25 minutes with no flavor enhancers like salty bouillon cubes.
Simple, yet satisfying. This cool weather favorite is ready in no time with the Multicooker!
A cleaner version of a favorite comfort food without losing the essence of its simple preparation.
A perfect family lunch or supper.