Who doesn't love broccoli soup? I know we do! This is a quick and easy recipe that I am sure
you will use time and again. We use it year round, lunch and dinner. It is so versatile. From
a beautiful tea time luncheon, to a comforting dinner on a cold evening, this broccoli soup
2 c. chopped fresh broccoli, or 1 (10 oz.) pkg. frozen chopped broccoli
1 can (14 oz.) chicken broth
1 can (10 3/4 oz.) cream of mushroom soup (I use cream of chicken)
1 1/2 c. milk
2 tbsp. butter or margarine
1/8 t. pepper
1 c. shredded cheddar cheese
Cook broccoli in chicken broth in a large saucepan. Add mushroom (or cream of chicken) soup,
milk, margarine and pepper. Cook over medium heat, stirring constantly until thoroughly heated.
Add cheese. Serve immediately.
We like to garnish the top with additional shredded cheese!
Yield: about 4 cups.
One added note. This freezes well, so you can double the recipe and freeze some.
Hope you like it!