Appetizer Broccoli Soup Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Frozen chopped broccoli20 Ounce (2 Packages, 10 Ounce Each)
 Condensed cream of mushroom soup21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)
 Milk2 1⁄2 Cup (40 tbs) (About 2 Soup Cans)
 Dry white wine1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Crushed dried tarragon1⁄2 Teaspoon
 White pepper1⁄2 Teaspoon (Use A Few Dashes)

Nutrition Facts

Serving size

Calories 335 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 48.9 mg

Sodium 685.3 mg28.6%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4.5 g17.8%

Sugars 11 g

Protein 12 g23.5%

Vitamin A 94.1% Vitamin C 217.5%

Calcium 26.1% Iron 6.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large saucepan cook broccoli according to package directions; drain.
2. Add soup, milk, wine, butter or margarine, tarragon, and pepper.
3. Simmer and stir till mixture is heated through, but do not boil.
4. Season with salt and pepper if desired.

SERVING
5. Ladle hot soup four serving bowls.
6. Serve with toasted bread triangle.
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