Cream of Broccoli Soup II

Name: Cream of Broccoli Soup II
Yield: 8
Ingredients: 8 cups chicken broth; 1 (10.75 ounce) can condensed cream of mushroom soup; ¾ cup chopped onion; ¾ cup chopped celery; 1 tablespoon salt; 1 pinch ground white pepper; 2 cups milk; ⅓ cup cornstarch; ¼ cup water; 3 cups fresh broccoli florets, cooked; 1 ½ cups shredded American cheese; 1 ½ cups shredded Cheddar cheese

Recipe by CORWYNN DARKHOLME from allrecipes.com

Ingredients

8 servings

•

8 cups chicken broth
•

1 (10.75 ounce) can condensed cream of mushroom soup
•

¾ cup chopped onion
•

¾ cup chopped celery
•

1 tablespoon salt
•

1 pinch ground white pepper

•

2 cups milk
•

⅓ cup cornstarch
•

¼ cup water
•

3 cups fresh broccoli florets, cooked
•

1 ½ cups shredded American cheese
•

1 ½ cups shredded Cheddar cheese

Instructions

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Add milk and bring to a boil.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.