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

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