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.
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.
Wash and chop broccoli.
Place into 2 cups
Rinse and drain broccoli. Chop up the broccoli into small bite size pieces
Boil broccoli and drain, then mix cream of broccoli, milk, soy sauce and pepper.
In casserole dish, layer broccoli, then soup mixture, then stir in 1/2 can of dried onions.
Bake at 350\u00b0 for 20 minutes.
At last 5 minutes of cooking, add remaining onions and cook until lightly browned (check often).
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.
In a large stockpot, add the cans of soup.
Gradually stir in the milk.
Add the frozen broccoli and remaining ingredients, and stir.
Cook soup over low heat until it's heated through; stirring often.
Ladle soup into bowls and serve.
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.
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.
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.
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.
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.
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.
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.
First boil chicken. You can season the broth with whatever you want. Cook broccoli according to package directions. Save 1/2 cup of the chicken broth. Layer the following ingredients: shredded chicken, cream of broccoli soup, 1/2 cup chicken broth and Cheddar cheese. Bake for 20 minutes at 350\u00b0. Add French fried onions and bake 5 more minutes.
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.
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.
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.
Cook broccoli and finely chopped onion; drain.
Cook rice with salt.
Add cooked rice and cream of broccoli soup.
Add milk and shredded cheese.
Bake, uncovered, for 30 minutes at 350\u00b0.