Tuesday, April 22, 2014

Cream of Broccoli and Mushroom Soup

This is a delicious, creamy vegetable soup to put together. 















Cream of Broccoli and Mushroom Soup

2 (10-3/4 ounce) cans condensed cream of broccoli soup

2 (10-3/4 ounce) cans condensed cream of mushroom soup

2-1/2 cups milk (I use 2% milk)

1 (16 ounce) bag frozen chopped broccoli

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

black pepper, season according to taste

2 (4-oz.) cans mushroom stems and pieces, drained


1.)  In a large stock-pot, add the cans of soup.


2.)  Gradually stir in the milk.


3.)  Add the frozen broccoli and remaining ingredients, and stir.


4.)  Cook soup over low heat until it's heated through; stirring often.


5.)  Ladle soup into bowls and serve.


6.)  Yields: 7 servings 




















                                     

Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...