Recipes:
## **Cream of Broccoli Soup**
**Serves 6**
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### **Ingredients**
* 4 cups chicken broth
* 1 (10¾-ounce) can cream of celery soup
* 1 (10-ounce) package frozen chopped broccoli
* 1/2 cup butter or margarine
* 1 medium onion, chopped
* 1/4 cup all-purpose flour
* 2 cups milk
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 cup shredded Cheddar cheese
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### **Make Ahead**
Mix this tasty soup with shredded leftover chicken.
Place in a casserole and bake in a **350°F oven for 30 minutes** for a winning chicken entrée.
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### **Directions**
1. **Mix broth and soup** in a large saucepan.
Bring to a boil over medium-high heat. Add broccoli; return to a boil and reduce heat.
Simmer, covered, for **5 minutes** or until broccoli is tender.
2. **Heat butter** in a medium skillet over medium heat; add onion.
Sauté until tender, about **5 minutes**. Add flour.
Cook for **1 minute** longer.
3. Gradually stir **milk** into skillet. Cook, stirring continually, until thickened, about **5 minutes**.
Add salt and pepper; mix well.
4. Stir milk mixture into broccoli mixture.
Simmer over low heat, stirring frequently, for about **10 minutes**.
Ladle soup into a serving bowl. Top with Cheddar.
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### **Variation**
Instead of serving in soup bowls, ladle this rich soup into individual, hollowed-out loaves of crusty bread.
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### Make It Quicker
Cornstarch may be used instead of flour to quickly thicken soups.
Use **1/8 cup cornstarch** to equal **1/4 cup flour** in this recipe.
If you don’t have cornstarch on hand, just mix an additional **1/2 tablespoon flour** into the skillet in step 3.
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