Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
In a 3-quart saucepan, combine broccoli and minced onion and bring to a boil.
Boil 30 seconds.
Reduce heat and stir in creamed soups and using a wire whisk; blend thoroughly.
Stir in remaining ingredients.
Remove about 1cup of soup and mix cornstarch until smooth.
Pour slowly into hot soup mixture and stir until soup thickens.
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.
In 3-quart microwave, combine broccoli, carrot, onion and water.
Cover with lid. Microwave on High for 5 minutes or until vegetables are tender.
Place chicken in crock-pot; cover with frozen broccoli, soup and milk. Salt and pepper to taste. Cook on low all day 8 to 10 hours or high 4 to 6 hours. Serve over rice.
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
In a large saucepan over medium heat, cook onion and celery in butter until soft (about 4 mins). Add potato, broccoli and broth. Bring to a simmer and cook for about 20 mins or until broccoli and potatoes are soft. Add watercress and stir, cooking for 2 minutes. Puree soup in batches in blender.
Return to saucepan and bring to a simmer. Stir in heavy cream and season to taste with salt and pepper. Spoon into serving bowls. Drizzle with additional heavy cream or thinned down sour cream. Garnish with halved, blanched broccoli florets.
o a boil. Stir in broccoli and rice. Reduce heat to
Melt the butter in a 4 to 5 quart pan over medium heat. Add the onions and sweat them, stirring occasionally, 5 minutes.
Raise the heat to medium-high and stir in the flour, mustard, and pepper and cook 2 minutes. Reduce heat to medium, add the milk and stock and cook, stirring frequently, 8 minutes. Add the broccoli and simmer 6 minutes, stirring frequently. Remove from heat, puree 2 cups of soup in a blender, and return pureed soup to pot. Reheat, stirring occasionally, about 2 minutes.
In a saucepan, saute the onion in oil until golden.
Add the stock, broccoli, beans bay leaf and allspice.
Bring to a boil.
Reduce heat to a simmer, partially cover and simmer until the broccoli is tender.
Let sit for 5 minutes. Remove the bay leaf.
Puree all or part of the soup before serving.
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.
Cook noodles according to package directions. Set aside.
In a large skillet, melt butter and saute ham, broccoli and onions until onions are translucent.
Butter a 2-quart dish.
Combine the noodles, creamy onion soup, milk, cheese packet, and the sauteed ham, broccoli and onions.
Mix well.
Bake uncovered at 350\u00b0 for 20 minutes.
Sprinkle the Monterey Jack cheese on top and return to oven for an additional 10 minutes.
Serves 4.
and cayenne pepper. Add in broccoli and cover the pot. Steam
In a large pot, combine broccoli, onion, garlic, broth (I used
Chop onion.
Trim broccoli and cut stems and florets
In butter, in large saucepan, over medium heat, saute onion until tender (4 minutes).
Meanwhile, trim broccoli stalks and cut in 1/2-inch pieces.
Cut remaining broccoli into flowerets.
Add water to saucepan; bring to boiling.
Add broccoli and reduce heat.
Cover; simmer 7 minutes.
Stir in rest of ingredients; simmer 20 minutes or until broccoli is very tender.
(If using thawed broccoli, omit 7 minute cooking.)
In saucepan, add broccoli, onion and water; cover and
If frozen broccoli is used, thaw broccoli in colander under hot tap water about 30 seconds.
In larger saucepan, cook and stir onion in butter, about 2 minutes.
Stir in flour.
Add broth, whipping cream and broccoli.
Heat and stir until mixture comes to a boil.
Cook and stir (1 minute if using frozen broccoli or 5 to 6 minutes for fresh broccoli), until tender.
Add cheese, lemon juice and pepper.
Heat until cheese melts.
Stir occasionally.
Saute onion in butter until tender.
Stir in flour, salt and pepper.
Gradually add half and half, stirring constantly.
Add broth.
Add broccoli, nutmeg and potato soup.
Cook over low heat for 25 minutes.
Stir occasionally.