Cook vegetables 10 to 12 minutes in enough water to cook completely.
Add can of evaporated milk, cream of broccoli soup, 1 1/2 cans water, bouillon cubes, Mrs. Dash, potato flakes, salt, pepper and 1 cup finely chopped ham or can of Hormel ham.
Simmer for 20 to 25 minutes, adding more water if needed.
Soup should be thick and creamy.
Add 1/8 teaspoon coriander while soup simmers. Sprinkle top with Parmesan cheese and garnish with parsley sprigs.
Wash and chop broccoli.
Place into 2 cups
Place broccoli in a saucepan with about 3 cups of water and bring it to a boil.
Boil broccoli for 10 minutes and set aside. In a large saucepan, melt margarine; saute onion until tender. Add garlic salt, pepper and cream of celery soup; cook until smooth.
Gradually on low heat, add milk until a smooth texture is reached.
Drain broccoli well and add to soup.
Add Velveeta cheese to taste, if desired.
Simmer on low for about 20 minutes. Adjust seasonings to taste.
Combine broth, broccoli and onion.
Cover and simmer for 15 minutes.
Add salt and pepper.
Stir in milk and cream of mushroom soup.
Heat until the soup thickens.
Chop stems from head of broccoli. Simmer in one can chicken broth until tender. Add one can cream of mushroom, cream of chicken, or cream of celery soup. Bring to almost boiling while stirring. Add Half and Half or milk. Heat and serve. Top with grated cheddar cheese, if desired.
In blender, put milk, cheese and flour; cover and process at grind.
Add cooked broccoli and process again.
Add enough milk to fill the blender (1 cup).
Cook over low heat; stir until hot. Add 2 bouillon cubes, cream of celery and cream of mushroom soup. If soup is too thick, add more milk (slowly).
You can add more cheese if you want to.
Prepare broccoli and potatoes (peel and dice).
In a large 6-quart pan, add cream of mushroom soup, potatoes, milk and broccoli.
Cook until potatoes and broccoli are done.
Add heavy cream and cheese.
Cook for 1 to 1 1/2 hours, until done and thickened.
Add salt and pepper to taste.
In a 3-quart saucepan, combine broth, broccoli and onion. Cover and simmer 15 minutes.
Stir in milk and cream of mushroom soup.
Heat until hot, do not boil.
Cook broccoli as directed.
Set aside.
Place cream of chicken soup, chives, half and half and white pepper in pot.
Bring to a boil.
(Add more or less half and half to desired consistency.) Stir in broccoli.
Serve hot.
Combine broth, broccoli and onion in 3-quart saucepan.
Cover and simmer 5 minutes.
Stir in evaporated milk and cream of mushroom soup.
Heat slowly to serving temperature.
Do not boil. Serves 4.
Empty cans of chicken broth in pot.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
Chop broccoli and lightly cook.
Melt butter; add onion and stir in flour.
Add milk to make gravy.
Add cream of mushroom or chicken soup; add the broccoli.
Add the Cheddar cheese soup and cook until cheese is melted.
Cook the broccoli and drain.
Add cream of broccoli soup and your salt and pepper to taste.
Let simmer until cream of broccoli is hot.
Makes 6 to 8 servings.
Cook broccoli according to directions on package. Saute onion in oleo.
Add broccoli, soup and milk, stirring well.
Add Cheez Whiz, let come to boil, then simmer a few minutes longer.
Brown chicken in melted butter.
Take chicken out of butter. Cook broccoli, carrots and onions in same pan with butter.
Simmer for 10 minutes.
Put chicken back in pan with the broccoli and carrots.
Cook for 5 minutes.
Simmer cream of broccoli soup with the milk for 10 minutes; add salt and pepper.
Pour broccoli mixture over chicken and simmer until done.
Boil water with can of broccoli soup.
Stir in chicken pieces. Add butter.
Let boil.
Add cooked rice.
To make it thicker, lessen butter and water.
Can pour over rice, if desired.
Makes a nice pot of soup.
Cook broccoli until just tender. Put through chopper of food processor. Mix chopped broccoli, soup and milk. Heat and serve.
In a 1 1/2-quart casserole dish, combine cream of broccoli soup, soy sauce and pepper.
Stir in cooked and drained broccoli cuts and 1/2 can of French fried onions.