jmcquown wrote:
>
> This is the quickest way I know to make broccoli-cheese soup when I get
> a craving for it. With ingredients I usually have on hand. This is the
> totally non-foodie version:
>
> (Gary should totally pay attention to this LOL)

Yes, Gary's paying attention.
First of all since you now admit to using canned soup,
why did you mock me for using Lipton soup last time I
made myself a batch just a few months ago. Was it the
little pasta noodles that bothered you. Not me. They
were a welcome addition

Second, there was no reason to steam your frozen broccoli
first that you simmered later anyway. Those frozen florets
need very little cooking.

Anyway, I'm not mocking your version. Sounds good to me.
Might even give it a try sometime - saved in my recipe folder.

My last batch, posted here, was:
- 3 cups homemade chicken broth
(not the 4 cups of water that they recommend)
just makes the taste a bit stronger.

- brought that to a boil then added the dry pack of Lipton
and cooked 5 minutes until the pasta was done.

- added the broccoli florets, chopped a bit smaller

- then added so much of extra sharp cheddar grated
from a bar of Cabots cheese.

- might have added maybe a half cup of milk but maybe
not....I don't remember now.

- stirred until very hot again and cheese was melted.

It was very good. I changed a bit but I saw the basic
recipe on the back of the Lipton soup box once long ago.

---------------------------------------------------------------
>
> Frozen broccoli, Campbell's Soup, milk, and a shredded cheese blend (Tex
> Mex, available in most grocery stores) in fridge or freezer.
>
> I steamed about 8 oz. of frozen broccoli florets over my trusty deep
> Revereware pot (with lid) in the steamer insert that came with my 1970's
> set of Revereware.
>
> In the same deep pot, add 1 can of Campbell's Cheddar Cheese soup *and*
> <gasp> a can of cream of chicken soup. Using a whisk, mix the two
> together as best you can. Then gradually add in 2 soup-cans of milk
> over low heat (1/2 a can at a time works best) and keep stirring until
> smooth. Stir in about 1/4 cup of other cheese if you'd like. I did.
>
> At this point I added some ground black pepper (not a lot) and a dash of
> cayenne. Stir until the pepper is blended in. Add the broccoli and
> stir through. Put the lid on the pan and cook on low, just enough to
> bring it almost to a simmer. Remove from heat.
>
> I'll be having a slice of toasted sourdough bread to go with a bowl of this.
>
> Jill