1 pound broccoli stems, sliced into pieces
2 tablespoons beef base
1 tablespoons chicken base
1/2 gallon water
1/8 teaspoon curry powder
1/4 teaspoon white pepper
1 stalk celery, chopped
1 large onion, chopped
3 tablespoons butter
2 tablespoons sweet pickle relish
1/2 cup sour cream
1 teaspoon Dijon mustard
3 tablespoons flour
7 ounces diced cooked roast beef
2 cups heavy whipping cream
1/2 pound fettuccine, cooked and chopped


1.  Combine broccoli stems, beef and chicken base, water, curry powder, and white pepper.  Bring to boil, reduce heat and simmer until stems are soft, adding water as needed to maintain 1/2 gallon.  Strain.  Set broth aside. 

2.  In a soup pot, saute celery and onion in butter until onion is soft, 2 to 3 minutes.  Add relish, sour cream, and mustard.  Add flour and cook over low heat, stirring 2 to 3 minutes.  Add strained broth.  Simmer 5 minutes.  Add roast beef, whipping cream, and fettuccine.  Simmer 10 minutes. 


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