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.
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.
e careful not to have soup at a heavy boil or
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.
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.
In a 9 inch pie plate or 2 quart oblong baking dish, arrange broccoli and turkey. In a small bowl, combine soup and milk, pour over broccoli and turkey
Sprinkle cheddar cheese over soup mixture. In cup, combine bread crumbs and butter, sprinkle over cheese.
Bake at 450 for 20 minutes or until hot and bubbling.
Garish with grapes, parsley and bread sticks if desired.
Cook Knox soup mix as directed in a large saucepan.
Add frozen broccoli cuts.
Mix in Campbell's soup and 1 can of milk. Simmer for 15 minutes.
Add cheese and serve.
In 9-inch pie plate or 2-quart oblong baking dish, arrange broccoli and chicken.
In small bowl, combine soup and milk.
Pour over broccoli and chicken. Sprinkle cheese over soup mixture.
In cup, combine bread crumbs and margarine.
Sprinkle over cheese. Bake at 450\u00b0 for 20 minutes or until hot and bubbly.
hrow the unopened bag of broccoli in the microwave, and cook
Saute chopped onion in margarine.
Add soups, broth and milk. Heat until warm.
Add grated Cheddar cheese and frozen, chopped broccoli (drained).
Cook until cheese melts and soup is hot.
Cook chopped broccoli as directed.
Mix potato soup as directed on can.
Mix leek soup mix as directed on box.
Add cheese and broth last.
Mix well.
I use a crock-pot.
Cook about 1 hour.
If you do not have crock-pot, you will need to watch it, so it won't stick to boiler.
Preheat oven to 350.
Combine cheese, broccoli, soup, salt, mustard and Worcestershire sauce and mix well.
Gently mix cheese-broccoli mixture into cooked, drained rice.
Pour into casserole sprayed with nonstick spray and bake in 350 degree oven for 20-25 minutes.
Sprinkle reserved 1/4 cup cheese on top during the last 5 minute of baking.
Preheat oven to 450 degrees.
In 2 quart shallow baking dish, arrange broccoli.
Top with fish.
In small bowl mix soup and milk and pour over fish.
Sprinkle cheese over soup mixture.
Mix bread crumbs, margarine and paprika and sprinkle over cheese.
Bake for 20 minutes or until fish flakes easily when tested with fork.
In a 9-inch pie plate or 2-quart oblong baking dish, arrange broccoli and chicken.
In small bowl, combine soup and milk; pour over broccoli and chicken.
Sprinkle cheese over soup mixture.
In a cup combine bread crumbs and margarine.
Sprinkle over cheese. Bake at 450\u00b0 for 20 minutes or until hot and bubbly.
In large saucepan, place chopped cheese, broccoli, chicken broth, onion and pepper.
Bring to a boil and simmer 10 minutes or until broccoli is tender.
Process in blender until smooth.
Return to saucepan.
Add all but 1/4 cup milk.
Return to boil, stirring occasionally.
Stir cornstarch into reserved 1/4 cup milk.
Add slowly to boiling soup.
Simmer until thickened.
Reduce heat and stir in cheese until melted.
In large saucepan, boil/steam broccoli in 1/2 cup water. Remove about 1/4 of the broccoli and set aside.
Put remaining broccoli in blender and puree until smooth.
In large saucepan over medium heat, combine flour, butter and 1 cup of water until creamy.
Pour mixture from blender into flour mixture.
Rinse blender with 1/2 water and cream or evaporated milk and pour in flour-broccoli.
Stir and season with spices.
Microwave Cheez Whiz and stir into soup.
Chop broccoli that was set aside and add to soup.
Heat thoroughly.
Potatoes, onions, celery and carrots, depending upon required portion size, cook in chicken broth.
Add broccoli when potatoes are just done and simmer about 5 minutes.
Stir in 1/4 pound Velveeta cheese until melted.
Add 2 tablespoons Worcestershire sauce, 1 can evaporated milk and 1 can chicken soup; heat through and serve.
Combine vegetables and water in large pan; simmer for 15 minutes.
Leave in liquid.
Add soup, milk, margarine and cheese. Heat until cheese melts.
Pour equal amounts of milk and water in top of double boiler. Heat to \"almost\" scald.
Add broccoli and cheese.
When cheese is melted and broccoli thawed and cooked some, put this through food mill so mixture is creamy and broccoli no longer has to be chewed. You want a very smooth soup.
he undiluted broccoli soup and frozen broccoli
until
the broccoli is completely