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
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