Cream of Broccoli Soup
2 cups water
4 teaspoons chicken bouillon granules
6 cups frozen chopped broccoli
2 tablespoons finely chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups evaporated milk
2 cups (16 ounces) sour cream
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. Makes 6-8 servings.
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