1 can cream of potato soup
1 can cream of celery soup
1 1/4 c. milk
1 tsp. Dijon mustard
1/2 tsp. thyme
1/4 tsp. dry mustard
1 (10 oz.) pkg. frozen broccoli

Heat soup in a 2 quart saucepan, gradually add milk. Add remaining ingredients; cook over low heat 40 minutes, stirring occasionally.