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.
Slightly pound cutlets.
Defrost broccoli; cook rice.
Place a layer of rice on cutlet.
Place 1 to 2 spears of broccoli on top of rice.
Roll cutlet closed and dip in seasoned bread crumbs. Close cutlet with toothpick.
Pour cream of broccoli soup over stuffed cutlets and bake at 375\u00b0 to 400\u00b0 for 20 to 25 minutes. Recipe serves 4 people.
tir for 5 minutes over medium heat.
Add carrots, broccoli and
he onion, carrot and garlic for 5 minutes.
Stir in
Melt butter in a large pot over medium heat.
Add diced celery, onion, and garlic to butter. Allow 2 minutes to soften.
Stir in flour and continue stirring for 1 minute.
Slowly stir in veg. broth & frozen broccoli. Cover and simmer for 10 minutes.
Spoon out most of the big chunks of broccoli.
Mash the broccoli with a potato masher or puree in a blender -- return broccoli to soup.
Add milk and cubed cheese. Stir occasionally until melted and well combined.
Season with black pepper &/or hot sauce for a kick!
e careful not to have soup at a heavy boil or
n medium saucepan.
Add broccoli; bring to boil.
Cover
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.
Spray large frying pan with cooking spray and add the chicken.
Cook on medium-high heat, stirring often, for 2- 3 minutes, until browned.
Add broccoli, soup, and water and bring to a boil.
stir in rice and sprinkle with cheese.
Cover and reduce heat to low.
Cook for 5 minutes.
Arrange broccoli and chicken in a casserole dish.
Combine soup and milk; pour over broccoli and chicken.
Sprinkle mixture with cheese.
Mix bread crumbs with butter and sprinkle over cheese layer.
Bake at 450 for 20 minute or until heated through.
Cook broccoli and onion in boiling water for 10 minutes.
Add salt, Accent, garlic and cheese.
Stir until cheese melts.
Add butter, milk and cream; heat to boiling.
Mix flour and water in jar.
Shake until smooth.
Add to soup, stirring until thickened.
Empty cans of soup in saucepan.
Add water or milk and mix well. Partially cook broccoli as package directs and add to soup. Simmer on medium heat until soup is smooth and creamy.
In a large, deep skillet over medium heat, mix together the cooked turkey meat, cream of chicken soup, cream of broccoli soup, milk, and carrots; season with black pepper. Bring the mixture to a simmer.
Preheat oven to 350 degrees F (175 degrees C).
Place biscuits 1 to 2 inches apart on an ungreased baking sheet. Bake in the preheated oven until biscuits are golden brown, 13 to 17 minutes.
To serve, split the biscuits horizontally, and place onto serving plates; ladle the turkey and sauce over the biscuits.
Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
Add broccoli, soup and water; stir. Bring to boil.
Stir in rice. Top with cheese; cover. Cook on low heat 5 min.
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.
Saute chopped onion in the margarine until tender and transparent.
Add flour and cook until it thickens.
Dissolve bouillon cubes in boiling water.
Add to flour mixture, stirring to mix thoroughly.
Add the frozen broccoli and cook for 10 minutes.
Then add the Velveeta cheese (in cubes).
When cheese is melted, add salt and pepper to taste and serve.
For the Stock: Combine all the
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 large soup pot, heat vegetable oil.
Add onions, garlic, salt, pepper and thyme.
Stir until onions are softened.
Add broth and water.
Bring to a boil and stir in potatoes.
Reduce heat and simmer until potatoes are fork-tender.
Meanwhile, trim ends and tough stalks off broccoli.
Cut flowerets and stalks of broccoli into 1-inch pieces.
Add to pot and cook until broccoli is tender.
Puree soup in a blender (for creamy soup).
Return to pot and add lemon juice.