Cream of Broccoli Soup II

SUBMITTED BY: CORWYNN DARKHOLME

"Bright broccoli florets make this creamy soup eye-appealing and extra delicious."

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

8 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup chopped onion
3/4 cup chopped celery
1 tablespoon salt
1 pinch ground white pepper
2 cups milk
1/3 cup cornstarch
1/4 cup water
3 cups fresh broccoli florets, cooked
1 1/2 cups shredded American cheese
1 1/2 cups shredded Cheddar cheese

READ REVIEWS (11)

DIRECTIONS

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add milk and bring to a boil.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 23, 2006 by Peggy

I made this soup for a large group and had all compliments and several requests for the recipe. I used a suggestion from another member to use instant potatoes instead of cornstarch. Excellent.

2 users found this review helpful

Reviewed on Feb. 26, 2008 by BaysMommy

I love this soup! It has a smooth texture and cheesy taste! Very easy and quick soup recipe! Leftovers are great too! I thickened with potato flakes like other reviewers as well-made it very quick and easy! Thanks for sharing!

1 user found this review helpful

Reviewed on Jan. 30, 2008 by luvfoodie

Good tasting soup! I cooked the onion and celery in a little garlic infused olive oil before adding other ingredients and used a can of evaporated milk and one can water. Got "thumbs up" from a teenager - will definately make again.

1 user found this review helpful

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