Cream of Broccoli Soup III

Shredded cheddar and American cheeses finish this corn starch thickened soup made with chicken broth, cream of mushroom soup and broccoli florets. The bright broccoli florets make this creamy soup eye-appealing and extra delicious.


8 servings


8 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup chopped onion
3/4 cup chopped celery
1 tablespoon salt
1 pinch ground white pepper
2 cups milk
1/3 cup cornstarch
1/4 cup water
3 cups fresh broccoli florets, cooked
1 1/2 cups shredded American cheese
1 1/2 cups shredded Cheddar cheese


In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Add milk and bring to a boil.

In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

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