Chicken Broccoli Soup
|Frozen chopped broccoli||20 Ounce (2 Packages, 10 Ounce Each)|
|Chicken bouillon cubes||2|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned condensed cream of chicken soup||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Heavy cream/Whipping cream||2 Cup (32 tbs)|
About 20 minutes before serving: Cook broccoli as label directs but add bouillon cubes instead of salt; drain well, reserving liquid.
Add enough milk to reserved liquid to make 2 cups.
In electric-blender container, place broccoli, undiluted soup, oregano, 1/2 cup liquid; cover and blend until smooth, about 30 seconds.
Pour into large saucepan with rest of liquid and cream; heat but do not boil.
Season with salt and pepper.