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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My Mom made a great homemade Broccoli soup from scratch but it was very difficult to make. I came up with these short cuts without cutting taste. Ingredients:
2 cups broccoli florets |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup milk, skim or 2 |
1 1/2 cups water |
1 (8 ounce) package cream cheese, cut up |
3 slices american cheese |
1 1/2 tablespoons curry powder |
salt, to taste |
pepper, to taste |
Directions:
1. Cook broccoli in a pressure cooker for 5 minutes using 1/2 cup water and salt, until broccoli is very soft. (You can use a sauce pan with water but it will take longer to soften the broccoli)
2. While broccoli is cooking, in a medium sauce pan on medium heat, add cream of chicken soup, milk, water and cream cheese bring to a slow boil. Stir often, until cream cheese is melted in soup. (I use a hand mixer to mix faster)
3. Add the American cheese, curry powder, salt and pepper.
4. When broccoli is finished cooking, mash with fork and add to soup. (You can add the broccoli water if you want thinner soup.) Stir and heat until blended. Gets better the longer it sets.
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