Monday, November 03, 2008

Quick cream of broccoli soup

I found this Lipton soup mix recipe on Unlike a true cream soup, where the broccoli is pureed and strained to give the soup a smooth, velvety sheen, this version is chunky. Either way, it should warm you on a cool fall evening.


3-1/2 cups milk
1 (10-ounce) package frozen chopped broccoli, partially thawed
1 (2.1-ounce) package Lipton chicken noodle soup mix with diced chicken meat
1 tablespoon flour

Bring 3 cups milk and broccoli to boiling point. Simmer, stirring occasionally for 5 minutes. Stir in Lipton noodle soup mix and flour blended with remaining milk. Bring to boiling point then simmer, stirring often 10 minutes or until soup thickens and broccoli is tender. Make 4 (8-ounce) servings.

1 comment:

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