Broccoli Cheese + Cream of Mushroom: And/Both!

I like mushrooms and I like broccoli cheese soup, so why choose? It doesn’t always have to be Either/Or.

Ingredients:

½ cup chopped onions
1 lb bag of frozen broccoli
1 tablespoon unsalted butter
1 cup whole milk
1 cup water
Dash of ground mustard powder
½ cube of chicken bullion
Dash fresh ground pepper
2 cans Progresso Cream of Mushroom soup (gluten free)
Sharp Cheddar cheese, shredded

Directions:

Let broccoli thaw or add 1 cup boiling water.

Chop up broccoli, separating stalks from florets.

In a blender, blend broccoli stalks, onions, and water until puréed.

Pour mixture into pot over medium heat. Add butter, milk, bullion, mustard powder, pepper and florets.

Reduce heat and let the mixture simmer for about 15 minutes.

Add the cream of mushroom soup and let simmer for about 15 minutes more.

Serve with cheddar cheese on top.

Enjoy.