I decided to include this yummy soup in my October Menu. Click here to see my menu this month.
4 cups fresh broccoli cut up
1 1/2 quarts chicken broth
2 cups of milk
2 cans of condensed cream of celery soup (10.75) ounces
4 tbsp cornstarch
1/2 cup cold water
2 cups shredded cheddar cheese
1. In a large soup pot, cook broccoli in broth until tender, about 10 minutes
2. In a medium bowl, mix together milk and condensed celery soup. Blend corn starch 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 but DO NOT BOIL.
I will serve ours with a side salad and Italian bread!