4 tsp. chicken bouillon granules
2 pkg. (10 oz. each) frozen chopped broccoli
2 tbsp. finely chopped onion
2 cans cream of chicken soup, undiluted
2 cups evaporated milk
2 cups (16 oz.) sour cream
1 tsp. dried parsley flakes
1/4 tsp. pepper
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| CREAM OF BROCCOLI SOUP | ||||
| Yields about 6-8 servings | ||||
| 2 cups water 4 tsp. chicken bouillon granules 2 pkg. (10 oz. each) frozen chopped broccoli 2 tbsp. finely chopped onion 2 cans cream of chicken soup, undiluted 2 cups evaporated milk 2 cups (16 oz.) sour cream 1 tsp. dried parsley flakes 1/4 tsp. pepper |
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| In a large saucepan, combine the water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. | ||||