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    Cream of Broccoli Soup

    Source of Recipe


    List of Ingredients

    1 bag (28 oz. bag) frozen chopped broccoli with flowerets
    1 can Cream of Celery soup
    1 can Cheddar Cheese soup
    2 cans (or 2-3 cups fresh) chicken stock
    1 quart half and half
    1/2 pint heavy whipping cream
    1 - 1 1/2 cups grated mild cheddar cheese
    salt, pepper, garlic powder to taste (approx 1/2 tsp of each)
    1 tsp. dried minced onion (optional)


    Cook broccoli (steam, boil or microwave). I reserve the water and use it. Then chop off most of the tops of broccoli flowerets and leave as is, cutting larger ones in smaller sections. Either chop remaining broccoli very fine, set aside -- or place in blender with some of the ½ & ½ and puree it. (It’s easier than chopping by hand! This is what I do. Faster & easier.)
    In pot on medium-low heat – use the water broccoli was cooked in, whisk the following in:
    chicken stock, soups, Half & Half, then whipping cream.
    Add salt, pepper, garlic powder & minced onion.
    Slowly stir in grated cheese and broccoli and puree.
    Reduce heat to low, stirring frequently to avoid scorching.
    Ready when heated through, but flavors blend better after about 20-30 minutes. Even better the next day.
    Garnish with grated cheese. Can also garnish with cooked crumbled bacon & chopped chives.




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