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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in a newspaper from a lady in western Pennsylvania and found it to be the best broccoli soup I have tasted. I always omit the nutmeg, and use broccoli florets instead of chopped broccoli.You can also substitute cauliflower or chopped spinach too. This could also be a vegetarian soup.It is not for the dieters. Ingredients:
1/4 cup onion, chopped |
1 tablespoon margarine |
2 cups milk |
1 (8 ounce) package philadelphia cream cheese, cubed |
3/4 lb velveeta cheese, cubed |
1 (10 ounce) package frozen chopped broccoli, cooked and drained |
1/4 teaspoon nutmeg |
1 dash pepper |
Directions:
1. In a 2 quart saucepan, cook onions in margarine until tender.
2. Add milk and cream cheese; stir over medium heat until cream cheese is melted.
3. Add remaining ingredients; heat thoroughly, stirring occasionally.
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