Cream of Broccoli Soup II

Name: Cream of Broccoli Soup II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters shredded American cheese; 710 milliliters fresh broccoli florets, cooked; 177 milliliters chopped celery; 2 liters chicken broth; 305 grams condensed cream of mushroom soup; 79 milliliters cornstarch; 1 pinch ground white pepper; 473 milliliters milk; 177 milliliters chopped onion; 1 Tbsp salt; 355 milliliters shredded Cheddar cheese; 59 milliliters water

Cream of Broccoli Soup II might be a good recipe to expand your main course recipe box. One serving contains 294 calories, 16g of protein, and 19g of fat. This gluten free recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. If you have american cheese, cheddar cheese, chicken broth, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Cream Of Mushroom Soup

Salt And Pepper

Celery

Broth

Onion

Equipment you will use

Sauce Pan

Add milk and bring to a boil.

Ingredients you will need

Milk

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.

Ingredients you will need

Corn Starch