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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I found this recipe when I was looking for something diifferent than the usual cream of broccoli soup, and this certainly filled the bill. Ingredients:
14 1/2 ounces chicken broth |
1 cup broccoli, frozen -- cut |
1 cup mushrooms, fresh -- sliced |
1/2 cup onion -- chopped |
1 tablespoon margarine |
2 tablespoons flour -- all-purpose |
13 1/2 ounces evaporated skim milk |
8 ounces corn, whole kernal -- drained |
1 tablespoon pimiento -- chopped |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a samll saucepan bring broth and broccoli to boil.
2. Reduce heat; cover and simmer for 5 minutes.
3. Do not drain.
4. Set aside.
5. In a large saucepan cook mushrooms and onions in margarine till tender.
6. Stir in flour, salt, and pepper.
7. Add milk all at once. Cook and stir until bubbly.
8. Cook and
9. stir 1 minute more.
10. Stir in broccoli with broth, corn, and pimiento; heat through
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