Thursday, April 3, 2008


1 can cream of broccoli soup
2 cans Cheddar cheese soup
1 thick stalk broccoli
3/4 can milk
1 1/2 cans water
Salt to taste

Cream the 3 cans of soup together and place over low heat while slowly adding milk and water. Stir constantly to maintain creamy consistency. Chop the head of the broccoli to desired size and stir into soup. Cover and let simmer for up to 3 hours, stirring occasionally until broccoli is tender.

(I think it needs something, pepper definitely, maybe a little onion for flavor?)

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