BROCCOLI POTATO SOUP
2 cups Broccoli florets
1 small Onion, thinly sliced
1 Tbl. Butter or margarine
1 can (10 3/4 oz.) Condensed cream of potato soup, undiluted
1 cup Milk (whole milk makes the creamiest soup)
1/2 cup Water
3/4 tsp. Minced fresh basil
1/4 tsp. Dried basil
1/4 tsp. Pepper (white is best)
1/3 cup Shredded cheddar cheese
In a large saucepan, saut? broccoli and onion in butter until tender.
Stir in soup, milk, water, basil and pepper; heat through.
Add cheese; stir until melted.
Yield: 4 servings
There are over a year's entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.