CFD Publications


 

 

BROCCOLI CHEESE SOUP

4 cups water
1 cup dehydrated chopped broccoli
2 chicken bouillon cubes
2 ounces Velveeta cheese, shredded
1 can (10-3/4 ounces) Cheddar Cheese soup
1 can (12 ounces) evaporated milk
1/8 teaspoon garlic powder

Bring water and broccoli to a boil in a Dutch oven. Reduce heat, cover and simmer 15 minutes or until broccoli is completely rehydrated. Dissolve bouillon cubes in the hot mixture. Increase heat to medium low. Add cheese, soup, milk and garlic powder. Heat and stir until cheese melts. Serves 4.

Print

 

Send mail to theark@simplyprepared.com with questions or comments about this web site.
Copyright 2004 - 2012 Cheryl Driggs
Last modified: 09/15/2012