Cream of Broccoli Soup II

Shredded cheddar and American cheeses finish this corn starch thickened soup made with chicken broth, cream of mushroom soup and broccoli florets.

• Calories: 309 Calories

Ingredients

• ¼ cup water
• 2 cups milk
• 1 tablespoon salt
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 ½ cups shredded Cheddar cheese
• ⅓ cup cornstarch
• ¾ cup chopped onion
• ¾ cup chopped celery
• 8 cups chicken broth
• 1 pinch ground white pepper
• 1 ½ cups shredded American cheese
• 3 cups fresh broccoli florets, cooked

Recipe Instructions

Step 1

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Step 2

Add milk and bring to a boil.

Step 3

In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.