"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Ray
Added: Sunday, December 21, 2008


3 TBL oil or margarine
1 large onion chopped
1 can cream of mushroom soup
1 can cream of celery soup
3 soup cans of milk
2 packages chopped broccoli cooked, and drained.
1 package of Jalapeņo cheese
1 can of Rotel tomatoes with green chilies

Saute onions in oil.
Add the 3 soups.
Add the 3 cans of milk to mixture.
Cook Broccoli and drain, add.
Add cheese.
Stir constantly, and add Rotel tomatoes.
Stir well.




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