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1 c. water 2 tsp. chicken bouillon granules 1 (10 oz.) pkg. frozen chopped broccoli 1 Tbsp. finely chopped onion 1 (10.75 oz.) can cream of chicken soup (undiluted) 1 (10.75 oz.) can Cheddar cheese soup (undiluted) 1 (12 oz.) can evaporated milk 1 (8 oz.) container sour cream 1/2 tsp. dried parsley flakes black pepper to taste milk (as needed) In a large saucepan, combine the water and bouillon. Add broccoli and onion. Simmer for 10 minutes, or until broccoli is crisp-tender. Process broccoli in blender until desired consistency. Combine soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3 to 5 minutes, or until heated through; do not boil. Add milk until of desired consistency. Yields 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |