Cream of Broccoli Soup II Recipe

Ingredients
<br>- 8 cups chicken broth
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- ¾ cup chopped onion
<br>- ¾ cup chopped celery
<br>- 1 tablespoon salt
<br>- 1 pinch ground white pepper
<br>- 2 cups milk
<br>- ⅓ cup cornstarch
<br>- ¼ cup water
<br>- 3 cups fresh broccoli florets, cooked
<br>- 1 ½ cups shredded American cheese
<br>- 1 ½ cups shredded Cheddar cheese
<br><p></p>Directions
<br>step 1: In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
<br>step 2: Add milk and bring to a boil.
<br>step 3: In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.  Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.
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Ingredients
- 8 cups chicken broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ¾ cup chopped onion
- ¾ cup chopped celery
- 1 tablespoon salt
- 1 pinch ground white pepper
- 2 cups milk
- ⅓ cup cornstarch
- ¼ cup water
- 3 cups fresh broccoli florets, cooked
- 1 ½ cups shredded American cheese
- 1 ½ cups shredded Cheddar cheese

Directions
step 1: In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
step 2: Add milk and bring to a boil.
step 3: In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

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