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 and pepper to taste

Combine broccoli, onion, chicken stock and water in medium saucepan. Cover and 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 steaming, but do not boil. Garnish with parsley or chopped broccoli. Makes 4 servings.