mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
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.
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 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.
In 3-quart microwave, combine broccoli, carrot, onion and water.
Cover with lid. Microwave on High for 5 minutes or until vegetables are tender.
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.
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.
rozen asparagus spears, chopped; for the broccoli.
Use Your Microwave: Microwave
For chilled soup, partially thaw broccoli.
Break in small chunks.
Place in blender with 1/2 cup of the milk.
Blend until broccoli is very fine.
Add remaining milk and next 6 ingredients. Blend until smooth, 45 to 60 seconds.
Chill thoroughly.
If you wish for heated broccoli soup, cook the frozen broccoli.
Heat with other ingredients on low heat, but do not let scorch.
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.
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.
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.
aucepot on medium-high heat for 3 minutes. Add chicken broth
e careful not to have soup at a heavy boil or
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
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.
In saucepan, add broccoli, onion and water; cover and
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.
and cayenne pepper. Add in broccoli and cover the pot. Steam