10 oz. can cream of celery soup
10 oz. can cream of chicken soup
1/2 soup can of mayonnaise (not Miracle Whip)
8 oz. can undrained mushrooms
14 1/2 oz. can clear chicken broth
10 oz. pkg. unthawed chopped frozen broccoli
2 tbsp. dry minced onion
4 slices (4x4 inch) boiled ham, cut up fine

In top of large double boiler, over simmering water, combine the two cream soups with mayonnaise, stirring until very smooth. Put all of remaining ingredients into 10 or 12 inch skillet and simmer until broccoli is quite tender (about 10 minutes). Do not cover this while it is cooking, and stir the broccoli mixture occasionally. When piping hot, serve to 6. Leftovers can be refrigerated, covered tightly, to be rewarmed within 3 days. Do not freeze leftovers because of the mayonnaise in it!