Cream of Broccoli Soup II recipe

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Ingredients

8 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup chopped onion
¾ cup chopped celery
1 tablespoon salt
1 pinch ground white pepper
2 cups milk
⅓ cup cornstarch
¼ cup water
3 cups fresh broccoli florets, cooked
1 ½ cups shredded American cheese
1 ½ cups shredded Cheddar cheese

Nutrition Info

309.4 calories
carbohydrate: 16 g
cholesterol: 49.6 mg
fat: 18.8 g
fiber: 1.4 g
protein: 18.5 g
saturatedFat: 10.7 g
servingSize: -
sodium: 2389.2 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Add milk and bring to a boil.

  3. 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.

Recipe Yield

8 servings

Recipe Note

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

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