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.
add the potato, onion and broccoli stalk. Saute for 2-3
f heavy cream.
Be careful not to have soup at a
Wash and chop broccoli.
Place into 2 cups
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.
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.
Cook onion in margarine.
Add chicken broth and heat.
Break up cheese and stir in until melted.
Add milk.
Cook vegetables until barely tender in a little water.
Add to cream cheese mixture, water and all.
If it is too thick, add a little water or milk.
If it is too thin, mix cornstarch and water and add to soup.
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.
Cook broccoli and onion until tender.
Drain.
Add all soups together.
Add milk, cheese, broccoli and onion.
Simmer until cheese melts, stirring frequently.
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 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.
Heat soup, milk, cheese, onion and butter.
Add cheese until soup is consistency you want it.
Do not make it too thick.
Add cooked broccoli.
Simmer a few minutes.
Taste improves when it is left in the refrigerator for a couple of days.
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 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.
Put broccoli, chicken bouillon, onion and salt in 2 quarts of water; cook until tender.
A crock-pot works very well.
Make a white sauce.
Melt butter; stir in flour and add milk.
Stir until thickened.
Add in cream cheese (cut up in small chunks); stir until melted, then add broccoli.
Cook broccoli with onion added according to package directions.
Add celery seed, cheese and soup.
Dissolve cornstarch in small amount of milk.
Then add with rest of milk to soup.
Heat slowly and thoroughly.
Do not boil.
Add broccoli and onion to large pan.
Cover with 3 cups of water and add chicken bouillon cubes.
Boil until tender.
Do not drain.
In a small saucepan, add margarine, flour and canned milk. Heat on low heat; add cream cheese to mixture and melt into sauce. When sauce is well blended, add to broccoli mixture.
Stir well and serve.
In 3-quart saucepan (glass casserole if cooking in microwave), cook onion in margarine until tender.
Add flour and milk.
Stir over medium heat until mixture thickens.
Add cream cheese and Velveeta cheese slowly, stirring until cheese is melted.
Add remaining ingredients.
Heat thoroughly, stirring occasionally. Makes 5 (1 to 1 1/2 cup) servings.
Put first 5 ingredients in Dutch oven and boil 1/2 hour.
Add cheese and soup.
Simmer 1 hour.
Place sliced potatoes in baking dish.
Place butter slices on potatoes.
Put cream of broccoli soup over potatoes.
Bake for 1 hour at 350\u00b0.
Remove from oven.
Put cheese on top; put back in oven until cheese melts.