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.
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