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Wednesday, March 6, 2013

best broccoli-cheese soup ever!


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.

So let me tell you about this recipe.  You saute some frozen broccoli for about 5 minutes.  Then, you dump it along with all of the other ingredients in a slow cooker and let it go for a few hours.  That's it.  Ten minutes prep, max.  As many of you know, I've been spending every waking moment the past several weeks working on my dissertation, so how thankful I was for such a fast, easy, and delicious recipe.

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.

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