Alright folks, settle in. Today I’m gonna walk you through my little kitchen session with that Bear Creek Cheddar Broccoli Soup. You’ve seen those packets, right? Promises a quick, warm meal. I figured, why not give it a whirl and see what’s what.
Getting Started with the Basics
So, the first thing I did, obviously, was grab the packet. Read the back, like you do. Said I needed water, about 8 cups. Okay, easy enough. I hauled out my trusty medium-sized saucepan – you don’t want this bubbling over, creates a right mess. I measured out the 8 cups of cold water, straight from the tap, and poured it into the pot. No heat yet, just water in a pot.
The Mix and the Whisk
Next up, I opened that Bear Creek soup mix. Carefully, mind you. That fine powder can poof everywhere if you’re too aggressive. I dumped the entire contents of the pouch into the cold water. And here’s a tip I’ve learned over the years with these powdered mixes: always add the powder to cold liquid. Then I grabbed my whisk. This part’s important. I whisked it pretty thoroughly, making sure there were no big clumps hiding at the bottom. You want it smooth before the heat hits it. Took a minute or two, just stirring and making sure it was all dissolved nicely.
Bringing it to a Simmer
Once I was happy that the powder was well incorporated, I put the pot on the stove. Turned the burner on to medium-high. The goal here is to bring it to a boil. I didn’t just walk away, though. I kept stirring it quite often as it heated up. This helps prevent sticking and ensures it heats evenly. Once it got to a good rolling boil, I immediately turned the heat down to low. You want it to just gently simmer, not go crazy.
The package instructions said to simmer for about 10-15 minutes, stirring occasionally. I set a timer for 15 minutes, just to be sure. And I did give it a stir every few minutes. You could see it starting to thicken up, which is what you want. Those little broccoli pieces started to look a bit more rehydrated too.
A Little Extra Something
Now, you can just follow the packet and call it a day, and that’s fine. But I often like to add a little personal touch. I happened to have some shredded sharp cheddar cheese in the fridge. So, about five minutes before the timer was up, I tossed in a good handful of that extra cheese. Stirred it in until it was all melted and gooey. It just kicks up the richness a bit, you know? Sometimes I’ll add a dash of black pepper or even some fresh steamed broccoli if I have it, but today, extra cheese was the star.
The Final Result and Thoughts
When the timer went off, I gave it one last stir. It looked pretty good! Nice and creamy, and the aroma was definitely what you’d expect from cheddar broccoli soup. I ladled a generous amount into a bowl.
So, how was it? For a packet soup, it was actually quite decent. The extra cheese definitely helped, I think. It was warm, comforting, and had a nice cheesy flavor with those little bits of broccoli. It’s not something I’d make from scratch every day, but for a quick, easy meal, especially on a cooler day, it really hit the spot.
- Key takeaway one: Whisk that powder into cold water first. Seriously, it helps avoid lumps.
- Key takeaway two: Stir it while it’s coming to a boil and simmering. Don’t let it stick.
- Key takeaway three: Don’t be afraid to add a little something extra, like more cheese or some fresh herbs if you have them.
So there you have it. My little experiment with the Bear Creek Cheddar Broccoli Soup. Pretty straightforward, and the cleanup wasn’t too bad either. Worth keeping a packet in the pantry for those lazy days.
