Creamy Broccoli Soup
(Washington County)

3 bunches broccoli, cut in pieces
2 carrots, shredded
2 medium potatoes, peeled and shredded
1 cup chopped celery
1 medium onion, diced
10 3/4-ounce can cream of mushroom soup
10 3/4-ounce can cream of chicken soup
3 cups low-fat milk
1/8 teaspoon black pepper

Heat electric skillet to 250o. Melt margarine in skillet and add cut broccoli, shredded carrots and potatoes, chopped celery and diced onion. Saute vegetables until tender, about 30 minutes. Combine soups and milk in 4 quart saucepan and mix until creamy. Add sauteed vegetables to this mixture. Sprinkle with black pepper. Simmer until thoroughly heated, about 1 hour.

Yield: 8 servings.

4H Recipe Index