|Hood and Matsko Family Cookbook, Vol. II|
|by Karen Jean Matsko Hood|
Hood and Matsko Family Cookbook ~ Volume II is a heritage collection cookbook culled from the Hood and Matsko families' favorite recipes.
Results 61 - 70 of 5,220 for cream of broccoli soup
Wash broccoli and cut into ... to cover bottom of pan to about ... Stir in mushroom soup and milk until ... smooth. Add salt and pepper to taste. Serve hot.
Boil broccoli in 1 1/2 ... until smooth. Stir soups in large pot. ... 3 soup cans of water and stir ... stirring occasionally. Makes 8 (12 ounce) servings.
In saucepan, bring ... to boil. Add broccoli and cook until tender. Add soup and milk and ... cheese may be added to hot mixture, stirring until melted.
Cook broccoli in 1 1/2 cups salted water. Puree cooked broccoli. Add to soup and milk and heat gently. Serve with croutons and grated Parmesan cheese.
Cook celery, onion and broccoli in a 2 ... blend. Add chicken soup to cheese/milk mixture; ... through, about 3 minutes, without boiling. Add salt and pepper.
Cook broccoli according to directions; save the water; add carrot, onion and milk, simmer 1/2 hour. Add soup and cheese, simmer 1/2 hour more.
Sauté onion in cooking oil in skillet until soft. Combine all ingredients in slow cooker. Cover. Cook on low 3 to 4 hours. Yield: 6 to 8 ...
Put milk, cheese ... heat. Add crushed broccoli. Cook over ... Add 2 bouillon cubes and the 2 cans of soup. If soup is too thick, add more milk (slowly).
Place first 5 ... pan. Blend cooked broccoli and remaining cup ... broccoli to mixture in pan. Heat BUT DO NOT BOIL. (Add milk if desired and if not freezing.)
Cook broccoli in 1/2 cup water for 5 minutes. Do not drain. Add soups and milk, stirring well. Cook until hot - add cheese. Stir until cheese melts.
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