INGREDIENTS
5 cups fresh broccoli, cut into bite size pieces
1/2 C diced onion
1/2 C shredded carrots
1 quarts chicken broth (4 C)
2 cups milk
1(10.75 ounce) can condensed cream of celery soup
1 can cream of mushroom soup
3 tablespoons cornstarch
1/2 cup cold water
2 cups shredded Cheddar cheese
DIRECTIONS:
1.
2.
In a large soup pot, cook broccoli, onion, and carrots in broth until tender, about 10 minutes. Puree half of soup if desired for extra creaminess. then mix back in.
In a medium bowl, mix together milk and condensed soups. Blend cornstarch with cold water, then stir into soup mixture. Pour into the pot with the broccoli. Cook over medium heat, stirring steadily until thick and bubbly. Stir in cheese, and simmer, stirring until hot. Do not boil.
Serve with french bread.
Adapted from allrecipes.com