1 can cream of potato soup, undiluted
1 can cream of celery sup, undiluted
1 1/4 c. milk
1 tbsp. Dijon mustard
1/2 tsp. dried whole thyme
1/4 tsp. dry mustard
1/4 tsp. dried whole basil, optional
1 (10 oz.) pkg. frozen chopped broccoli

Heat soup in 2 quart saucepan. Gradually add milk, stirring until smooth. Add remaining ingredients. Cook over low heat 40 minutes, stirring mixture occasionally. Yield 5 cups.