|Bonbons and Simple Sugar Sweets|
|by Louisa Thorpe|
Originally published in 1921, this is a detailed look at the art of sweet making, containing much advice still of practical use today.
1 - 10 of 5,220 for cream of broccoli soup
Put all ingredients in kettle and simmer for 2 hours or until vegetables are tender. Be careful not to scorch.
In a large ... cheese, sauce and soup; let simmer over low-medium heat. Cut broccoli into bite size ... servings. Serve with crackers or bread. . Cunliffe
Spray a large ... 4 minutes. Add broccoli and broth. Bring ... time. Return pureed soup to pan over medium heat. Whisk in cream cheese until melted. ... serving with green onions.
In saucepan over ... may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.
Chop stems from head of broccoli. Simmer in ... Add one can cream of mushroom, cream ... cream of celery soup. Bring to ... grated cheddar cheese, if desired.
Melt butter in ... is tender. Add broccoli, garlic and ... not overcooked. Puree soup in blender and add either cream or evaporated milk. ... serve. Do no boil.
Dissolve chicken bouillon cube in broccoli water and enough ... until soft. Add cream of mushroom and cream of chicken soups to onion and ... mushrooms. Season to taste.
Cook broccoli and drain well. ... mushrooms in 4 tablespoons butter. Add soup, milk, cream, broccoli, wine, tarragon, and heat. Do not boil. Serve warm.
In medium saucepan, stir broccoli, lemon juice and garlic powder into cream soup. Heat gently, stirring frequently; do not boil. Makes 4 (1 cup) servings.
Cook broccoli as directed (do ... Blend liquid, broccoli, cream, undiluted soup, and oregano ... 20 ounce bag of broccoli cuts. I ... not the heavy cream.
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