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Sunshine
Broccoli & Cheese Soup
In a small saucepan put about 2 cups of broccoli florets and a small amount of water and cook until crisp tender. Pour florets and liquid into food process and puree. Pour into stock with soup.
In an 8 inch skillet melt 1/8 stick butter and saute chopped carrots and onion (I do just a couple slices of onion and I guess about 2 cups carrots0. After they are crisp tender; run through food processor and then add to stock.
While you are doing the above; combine the following into a large (6-8 qt) stockpot:
2 cans chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbs Tone chicken base---I get mine at Sam's
2-4 oz Velveeta chopped small
1-2 Cups milk
Heat this on low for everything to melt. Add broccoli, onion and carrots from above.
In your skillet melt 1/8 stick of butter and chip up another cup each of broccoli florets, carrots and I add 2 cans drained sliced mushrooms.
Before you serve sprinkle grated parmesan cheese.
I love this recipe and so does my entire family!
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