1 pkg. (10 oz.) frozen chopped broccoli, unthawed
1 tbsp. minced onion
2 tsp. chicken stock base
1 c. water
1 can (10 3/4 oz.) cream of mushroom soup
1 c. sour cream
1 c. evaporated milk or half and half
Salt and pepper to taste

Combine broccoli, onion and chicken stock base with water in medium saucepan. Cover and simmer for 15 minutes or until vegetables are tender. Cool. Stir in mushroom soup. Pour in small amounts into blender and puree. Add sour cream. Puree again. Add evaporated milk, salt and pepper. Heat to steaming, but do not boil. Garnish with parsley or chopped broccoli if desired. Serves 4.