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Cream of Broccoli Soup II
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Creamy cheese and broccoli soup with chicken broth and hint of mushroom, thickened with corn starch.
Ingredients:
  • 8 cups chicken broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 0.75 cup chopped onion
  • 0.75 cup chopped celery
  • 1 tablespoon salt
  • 1 pinch ground white pepper
  • 2 cups milk
  • 0.33333334326744 cup cornstarch
  • 0.25 cup water
  • 3 cups fresh broccoli florets, cooked
  • 1.5 cups shredded American cheese
  • 1.5 cups shredded Cheddar cheese
Instructions:
  • In a large saucepan, mix together broth, cream of mushroom soup, onion, celery, salt, and pepper. Bring to a boil, then lower heat, cover, and simmer for 20 minutes.
  • Stir in the milk and bring to a gentle boil.
  • Combine cornstarch and water in a small bowl until smooth. Slowly pour into soup while stirring constantly. Simmer for 5 minutes, then stir in broccoli and cheeses until melted.

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