Wednesday, November 18, 2015


      Still on a soup kick and waiting for the big snow storm to hit - plus I needed something fast!!! You can make this on the stove or in the crock pot - I prefer crock just because it's easier, you don't have to stand there stirring it, and yet it can be done in an hour if need be.


  • 2 cans cream of mushroom soup
  • 1 can cheddar cheese soup
  • 3 cans milk equal to soup amount
  • 16 oz. frozen, chopped broccoli
  • 8 oz. sour cream
  • 2 cups cheddar cheese
  1. Combine cans of soup together.
  2. Add equal amount of milk (3 cans).
  3. Heat on medium heat and add sour cream.
  4. Defrost broccoli in microwave (about 10 minutes on defrost), then add to soup.
  5. Add cheese and heat on medium to low heat, stirring often. (Which is why I like to use the crock - it won't burn your soup and you don't have to constantly stir it!)
Serves 8-10

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