A long, long, long time ago, when I was hosting this giveaway, I asked what recipe YOU wanted me to showcase. The votes have finally been tallied, and this broccoli cheese soup was the winner!
I heartily agree with your selection. This soup is so easy, and it's really the best broccoli-cheese soup I've ever had! It comes from Gooseberry Patch's Slow Cooking All Year Round - a fabulous cookbook that you should run out and buy if you haven't already.
The end result is perfect with a piece of buttered bread or a nice baked potato. Even miss Pebbles agreed - it's one of the few "adult foods" that she has eaten over and over again without reservations.
To make, melt margarine in a skillet over medium heat, then add frozen broccoli. Cook and stir for 5-10 minutes.
Add broccoli mixture to your slow cooker along with cream of chicken soup, cream of mushroom soup, milk, and cheese. Cook on low setting for 3 to 4 hours.
Tea Room Broccoli-Cheese Soup
from Gooseberry Patch's Slow Cooking All Year Round
- 1/2 cup margarine
- 16 oz. package frozen broccoli cuts
- 2 10-3/4 oz. cans cream of chicken soup
- 2 10-3/4 oz. cans cream of mushroom soup
- 4 cups milk
- 16-oz. package pasteurized process cheese spread, cubed
In a skillet over medium heat, melt margarine. Add broccoli; cook and stir for 5-10 minutes. Add broccoli mixture to a slow cooker; stir in remaining ingredients. Cover and cook on low setting, stirring occasionally, for 3 to 4 hours. Serves 8 to 10.