I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
inch stem.
Drop broccoli into pot of boiling salted
In saucepan, stir potatoes, Worcestershire sauce and dry mustard into cream soup.
Heat gently, stirring frequently.
Do not boil.
Makes 4 (1 cup) servings.
Prepare broccoli according to directions on package (you can just steam the broccoli, if you prefer).
Melt margarine in a saucepan.
Add Cheddar cheese soup and cream soup.
Blend together until smooth.
Add cooked or steamed broccoli and croutons; mix well.
Pour into a 13 x 9-inch greased baking dish.
Top with approximately 1 cup of bread crumbs.
Bake in a 350\u00b0 oven until brown and bubbly.
Bake approximately 30 minutes.
Cook broccoli as directed on package; drain.
Mix cream of shrimp soup, cream cheese and lemon juice in greased 2-quart casserole.
Alternate layers of broccoli and soup mixture. Sprinkle with paprika.
Bake at 350\u00b0 for 30 minutes.
Yields 8 to 12 servings.
In heavy soup pot, add water, onion, basil,
- they're great!
Add broccoli and water and bullion to
an of Progresso Potato, Broccoli& Cheese Soup in the crock pot.
Cook broccoli flowerets in water until tender.
Drain.
Open chicken and cheese soups and add 2 cans of water.
Put in large boiler.
Add broccoli to soup mixture.
Thin with milk if too thick.
Serve hot, topped with cheese.
In a medium saucepan, cook onion in butter over medium heat until softened.
Add stems and broth, cover and continue cooking until broccoli is soft (about 25 minutes) Puree in batches in blender, return to pan and stir in cream.
Reheat soup and add pepper.
Serve with any garnishes.
Heat 3 cups of water to boiling.
Mix soup base in remaining cup of water and add to boiling water, stirring with a whisk until smooth.
Reduce heat and add cheese, continuing to whisk until cheese is melted.
Add broccoli and simmer for 5 minutes, stirring often.
Serves 4.
Preheat oven to 350\u00b0.
Squeeze excess liquid from broccoli.
In a large bowl, combine broccoli, undiluted soup, milk, salt and pepper.
Add potatoes to soup mixture; toss to coat.
Grease deep 2 quart casserole.
Spoon mixture into casserole, arranging top layer of potato slices in concentric circles.
Cover and bake 1 hour. Uncover and bake 1 hour longer or until potatoes are tender and top is brown.
Place broccoli and 1/2 cup milk in blender container.
Process until smooth.
Combine with remaining 1 1/2 cups milk, soup and salt in saucepan.
Heat just to boiling.
Steam broccoli until tender.
Prepare stuffing as directed on box.
Mix broccoli-cheese soup with 3/4 cup of water and heat until soupy.
Place chicken in bottom of casserole dish.
Add chopped, steamed broccoli.
Add soup.
Top with prepared stuffing mix.
Bake in a 350\u00b0 oven until stuffing mix has browned (approximately 20 minutes).
Very good!
Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan.
Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
Bring soup to a boil, then reduce heat to low.
Add broccoli to soup and simmer for 15 to 20 minutes or until broccoli is tender, but not soft.
For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.
Cook broccoli in boiling salted water until
Saute all vegetables in butter.
Then add flour and also chicken stock.
Bring to a boil. Heat cream carefully and add to stock.
Use your own choice of vegetables for the cream soup (broccoli, cauliflower, potatoes, etc.).
Combine chicken brouth, water, half& half, cheese, flour, onion and pepper in a large saucepan.
Whisk to combine and break up any lumps of flour, then turn heat on medium/high.
Bring soup to a boil, then reduce heat to low.
Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
For each serving spoon one cup into a bowl and garnish with a teaspoon of sheredded cheese and a pinch of parsley.
Makes 6 servings.
Cook and drain pasta.
Mix broccoli cheese soup with milk.
Stir in 1 stick of melted butter and 1 cup shredded cheddar cheese into soup mix.
Gently mix the pasta with the soup mix.
Spray baking dish with non stick spray.
Pour pasta into baking dish.
Top with 1 cup of shredded cheddar cheese.
Mix bread crumbs with 1 stick of melted butter and place on pasta.
Bake 450 for 20 minute or until hot.
Go to Charlotte, NC on I-77.
Take the Nations Ford exit to Sam's Wholesale Club; show your ID card.
Go to frozen food section; buy Campbell's broccoli and cheese soup.
Take home; follow directions and enjoy!