Recipe by Jeremy Weidig
"This is a most excellent soup and very easy to make. The kids love it."
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2 (10 ounce) packages
frozen chopped broccoli, thawed
2 (10.75 ounce) cans
cream of celery soup
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded American cheese
2 (10.75 ounce) cans
Made this yesterday and served it in bread bowls. Super yummy! My husband hates mushrooms and was weary of the cream of mushroom, but he loved it. It was quick, easy, and tasty. I'll make this again soon!
I made this for lunch yesterday and it was excellent. I was asked by a guest for the recipe so that gives it a thumbs up by me. I did use a hand blender and puree it to make a creamy soup rather than one with chunks, as I was serving to someone that was unable to swallow well. They loved it!
I doubled the recipe and added Tastefully Simple Onion Onion and some black pepper. Yummy! My family loved it! Thank you.
I was hesitant about trying this recipe initially, however it did not disappoint! I will make this over and over again.
So good and so simple. I'm no chef and not very good a cooking, I don't know my way around a kitchen and this soup is easy and fast to make. I made extra to freeze and eat all winter long.
I made this for a teacher luncheon put on by our PTA, several of the teachers commented on how good it was. I tripled the batch and none was brought home. Can't wait to try it myself!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Cream of Broccoli Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
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