Broccoli Soup

Lee Miller Atkinson

Always served at the Evans’ Christmas Open House

ingredients

Soup Base

4 med. potatoes
3 cups water
3 chicken bouillon cubes
1 tsp basil
1/2 tsp thyme
1/2 tsp dry mustard
l tsp salt
l tsp dijon mustard
1/2 tsp pepper

Rest of Soup

2 cans mushroom, chicken or celery soup
2 cans milk
1/2 lb. Velveeta Cheese chopped up
8 oz. extra sharp cheddar cheese grated
2 bunches steamed and mashed broccoli - florets only

directions

Cook soup base until tender, mash up by hand or in cuisinart. Works well to make the base and chill overnight, then add milk, cheeses and broccoli as soup heats up slowly. May need to add a little more salt as chilled soups lose saltiness. Or make soup all at once if serving immediately.

Source: Donna Evans