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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cream of Broccoli Soup Recipe

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This recipe for Cream of Broccoli Soup is from Just for Jessica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 copped carrots, finely chopped
1 can cream of mushroom soup
1 and 1/2 cups milk
2 tablespoons butter
10 ounces of chopped, frozen broccoli (thawed and drained)
salt to taste
black pepper to taste
tarragon (herb) to taste (optional)
1 cup grated Cheddar Cheese
Directions:
Directions:
Cook broccoli according to package directions; drain. Mix soup with milk, stirring constantly while heating. Add carrots. Don't boil. Add broccoli, salt and pepper to taste, butter and tarragon (herb). Heat to bubbly and serve. Garnish with grated cheese on top of each bowl.
Personal Notes:
Personal Notes:
Tarragon is a mild herb that has been used to add flavor to chicken and other foods for years, but it is not necessary to add it to the soup.

 

 

 

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