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.
Saute butter, carrot, onion and broccoli, then add soup and milk. Heat through and simmer.
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.
f heavy cream.
Be careful not to have soup at a
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.
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.
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.
Cook the broccoli and drain.
Add cream of broccoli soup and your salt and pepper to taste.
Let simmer until cream of broccoli is hot.
Makes 6 to 8 servings.
Heat oven to 350\u00b0.
Prepare stuffing according to package directions; set aside.
In 2-quart greased casserole combine soup, sour cream, broccoli and chicken.
Top with prepared stuffing; cover and bake 30 minutes.
Remove cover and sprinkle with cheese. Bake 5 minutes more until cheese is melted.
Yields 4 servings.
Cook broccoli according to directions on package. Saute onion in oleo.
Add broccoli, soup and milk, stirring well.
Add Cheez Whiz, let come to boil, then simmer a few minutes longer.
Combine vegetables and water in large pan; simmer for 15 minutes.
Leave in liquid.
Add soup, milk, margarine and cheese. Heat until cheese melts.
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.
Boil broccoli until tender, 15 to 20 minutes.
Drain.
Melt butter/margarine.
Add flour; stir until smooth.
Add milk; cook to a medium consistency (not too thin or too thick).
Add bouillon cube and soup.
Heat to medium boil.
Add cooked broccoli.
Simmer 10 minutes.
(I use the pot I cook the broccoli in to make the thickening.
I use canned milk.)
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.
Cook broccoli pieces for about half of the time indicated on the package directions; drain.
Combine the soup, onion, lemon juice and mayonnaise; mix well.
In a casserole dish layer the broccoli, soup mixture and grated cheese; repeat layers.
Combine the melted margarine with the stuffing mix.
Sprinkle this over the casserole.
Bake at 350\u00b0 for 20 minutes, covered.
Uncover and bake for an additional 10 minutes.
Cook broccoli in 3 cups of water until tender.
Remove broccoli and chop to desired size.
Add soup and cheese to water. Stir until melted.
Add broccoli and milk.
Do not boil.
he undiluted broccoli soup and frozen broccoli
until
the broccoli is completely
Brown chicken in melted butter.
Take chicken out of butter. Cook broccoli, carrots and onions in same pan with butter.
Simmer for 10 minutes.
Put chicken back in pan with the broccoli and carrots.
Cook for 5 minutes.
Simmer cream of broccoli soup with the milk for 10 minutes; add salt and pepper.
Pour broccoli mixture over chicken and simmer until done.
Cook onion, celery, carrots and margarine until transparent. Add flour and cook slighlty.
Add water, bouillon cubes, salt, pepper and nutmeg; stir until thickened.
Add broccoli; cook 5 to 10 minutes, then run all through blender.
Cream - thin soup to desired consistency.
Brown the chicken until done. Thaw vegetables and lightly saute.
In a large casserole dish, add chicken in bottom and cover with vegetables.
Add the cream of broccoli soup and milk.
Stir to mix.
Bake 30 minutes at 375\u00b0 until bubbly.