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Country Kitchen
September 1, 2011 Previous Recipe | Next Recipe
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BAKED BBQ BEANS
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
STRAWBERRY PIZZA
CHUCK WAGON
CAMP STEW
BROCCOLI SOUP
SHRIMP SCAMPI
PORK TACO SOUP
BROCCOLI CORNBREAD
SOUR CREAM POUND CAKE
BROCCOLI SOUP

2 large broccoli bundles, cut into small florets, stems discarded
1 large onion, diced
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can Rotel diced tomatoes and green chilies, drained
1 (8-ounce) container heavy whipping cream
1 cup milk
Salt and pepper
1 (8-ounce) package Velveeta cheese, cubed
1 (8-ounce) package Velveeta pepper jack cheese, cubed

Using a small amount of water, steam onion and broccoli in the bottom of a large soup pot until both are soft, about 15 minutes. Drain excess water; add soup, tomatoes and chilies, cream and milk. Salt and pepper to taste. Bring to a simmer and cook gently for 15 minutes. Add Velveeta cheeses and stir regularly until cheese is melted through. Serve with crackers.
Note: For a spicier soup, Wanda recommends using hot Rotel and 2 packages pepper jack Velveeta. If a milder soup is preferred, use mild Rotel and 2 packages of original Velveeta.





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