Soups, Stews, & Goulash > Cream of Soups > |
| Cream of Broccoli Soup 7
2 cups of cold water
2 cups of water
1 cup of chopped onion
4 chicken bouillon cubes
1/4 teaspoon of salt
1 cup of chopped celery
1/8 teaspoon of garlic powder
3/4 teaspoon of Worcestershire sauce
3 tablespoons of evaporated milk
3 tablespoons of margarine
1 teaspoon of cornstarch
two 10 ounce packages of frozen chopped broccoli, thawed or 1 head of fresh broccoli chopped
a pinch of ground nutmeg
1/3 cup of instant nonfat dry milk |
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Combine 2 cups of cold water and cornstarch, stir well and set aside. Bring 2 cups of water to a boil, stir in vegetables, bouillon cubes and seasonings. Reduce heat and simmer for 10 minutes, until vegetables are tender. Stir cornstarch mixture and remaining ingredients into soup, heat thoroughly, do not boil.
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