On 10/20/2019 8:26 AM, 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

Yes, it was the noodles. I can't imagine why anyone would add noodles,
even tiny ones, to broccoli-cheese soup. But hey, if you like it I
don't care. Just wondered why you do it that way.

An alternative to my using canned cream of chicken along with the
cheddar cheese soup would have been cream of celery. I have a can of
that in the pantry, too.

I've never denied using canned soup, Gary. I use canned tomato soup to
make sloppy joes from an old Betty Crocker recipe. Not very often but
yes, I have canned soup in the pantry.

> Second, there was no reason to steam your frozen broccoli
> first that you simmered later anyway. Those frozen florets
> need very little cooking.
>
Dude. They were frozen solid and needed to be defrosted over hot water
before adding to the soup. Common sense says not to add frozen solid
stuff to the pot, it just takes that much longer before you get to eat it.

> Anyway, I'm not mocking your version. Sounds good to me.

Thank you for not mocking it. I didn't actually mock your version,
just wondered about the use of Lipton noodle soup. Not something I'd
have thought of, noodles in broccoli soup. And yes, I like Lipton Noodle
soup on occasion. With soda crackers.

Why do you need to add chicken stock to broccoli cheese soup? Don't
forget, mine is the non-foodie version.

Jill

> 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.