Cream of Broccoli Soup II

Bright broccoli florets make this creamy soup eye-appealing and extra delicious.

Step: 1

In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Step: 2

Add milk and bring to a boil.

Step: 3

In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

Per Serving: 309 calories; protein 18.5g; carbohydrates 16g; fat 18.8g; cholesterol 49.6mg; sodium 2389.2mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.