Milk/For a creamier soup, use 1 cup milk and 1/3 cup heavy whipping cream. i substituted 1 1/3 cup skim milk for a soup that is healthier and lower in fat and calories.
1 1⁄3 Cup (21.33 tbs)
1 1⁄2 Tablespoon, melted
Ground black pepper
1 Dash (For Sprinkling On Top)
Green food color
3 Drop (Optional--Just For Looks)
Cook 10-oz. frozen chopped broccoli according to package directions; drain well. Add a 10 ¾-oz. can of cream of mushroom soup, 1 1/3 cups milk, 1 ½ tablespoons melted butter, ¼ teaspoon dried tarragon, and a dash of pepper. Stir thoroughly. If you like the soup chunky, just heat this over low heat to almost boiling, and it is ready to serve. For a fancier look, pour the mixture into a blender and puree. Then, heat to almost boiling. Do not boil. Remove from heat and ladle into serving bowls. Sprinkle a small amount of nutmeg on top of each serving. Serve with butter crackers. I have adjusted this recipe to make it lower in fat and calories for those of you who are dieting. If you want to be more severe in cutting the calories, omit the melted butter, and do not have crackers with it. It is delicious all by itself! Enjoy!!! --Betty
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If you have for long harbored the yearning for making delectable restaurant like cream of broccoli soup, here's you chance to emulate the recipe. Velvety, warm and luxurious, cream of broccoli soup makes wonderful appearance as a side dish. Betty demonstrates how to make this delicious, healthy soup at home a la the restaurant style. Low in fats and calories, a bowlful of this soup is all you need to warm your gut and heart on a cold autumn evening.