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
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 ounce) cans mushroom stems and pieces, drained
In a large stock-pot, add the cans of soup.
Gradually stir in the milk.
Add the frozen broccoli and remaining ingredients, and stir.
Cook soup over low heat until it's heated through; stirring often.
Ladle soup into bowls and serve.
Yields: 7 servings.