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.
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.
e careful not to have soup at a heavy boil or
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.
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 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.)
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.
he undiluted broccoli soup and frozen broccoli
until
the broccoli is completely
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 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.
eat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
In
Cook in saucepan soup, milk, soy sauce and pepper for 1 minute. In casserole dish, layer broccoli, soup mixture and 1/2 can onions. Bake 25 minutes in a 350\u00b0 oven.
Add remaining onions and cook 5 minutes.
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.
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.
Prepare noodles as label directs; drain and add favorite spaghetti sauce.
Heat undiluted broccoli soup and frozen broccoli.
Cook carrots and onion.
Saute mushrooms; mix together all vegetables.
Beat eggs into Mozzarella and cut up white American cheese.
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.
In 3-quart microwave, combine broccoli, carrot, onion and water.
Cover with lid. Microwave on High for 5 minutes or until vegetables are tender.
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.
In a 2-quart saucepan over medium heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
In skillet over medium heat in 1 tablespoon oil, cook carrots and onion until vegetables are tender.
Remove to bowl.
In same skillet in 3 tablespoons oil, cook mushrooms until brown and all liquid has evaporated.
Stir in carrot mixture.
Prepare noodles as label directs; drain.