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Appetizer Broccoli Soup

chef.gonzalo's picture
Ingredients
  Frozen chopped broccoli 20 Ounce (2 Packages, 10 Ounce Each)
  Condensed cream of mushroom soup 21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)
  Milk 2 1⁄2 Cup (40 tbs) (About 2 Soup Cans)
  Dry white wine 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Crushed dried tarragon 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon (Use A Few Dashes)
Directions

MAKING
1. In a large saucepan cook broccoli according to package directions; drain.
2. Add soup, milk, wine, butter or margarine, tarragon, and pepper.
3. Simmer and stir till mixture is heated through, but do not boil.
4. Season with salt and pepper if desired.

SERVING
5. Ladle hot soup four serving bowls.
6. Serve with toasted bread triangle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Broccoli
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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4.257895
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 335 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 48.9 mg16.3%

Sodium 685.3 mg28.6%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4.5 g17.8%

Sugars 11 g

Protein 12 g23.5%

Vitamin A 94.1% Vitamin C 217.5%

Calcium 26.1% Iron 6.4%

*Based on a 2000 Calorie diet

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Appetizer Broccoli Soup Recipe