One dish I miss from the days when dining out was more affordable is Ruby Tuesday's broccoli and cheese soup. I would order that with the salad bar on an endless combo where you get as many soup and salad refills as you like. I have been known to eat three bowls of that delicious soup.
I made my own version of the soup at home, but it never tasted quite the same, so I went looking for a copycat recipe, and found one that is so close I'd have a hard time telling the difference.
Some tweaks: I cut down the amounts quite a bit to make two bowls rather than an entire pot. I did not use water, celery, tabasco, lemon juice, white pepper or dry mustard in mine, and I used a sprinkle of celery seed, one slice of processed cheese, 1/3 cup of shredded medium cheddar cheese, my own homemade chicken broth, a couple shakes of worchestershire sauce, and about half a cup of broccoli. I made the adjustments mainly because that's what I had on hand, and what I thought would taste good given the reduced volume.
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