On Sunday, October 20, 2019 at 8:26:21 AM UTC-4, Gary wrote:
> 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.

And a good stock/broth is also more nutritious.

>
> - 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