• 8servings
  • 40minutes
  • 309calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 litres chicken stock

  2. 1 (295g) tin cream of mushroom condensed soup

  3. 120g onion, chopped

  4. 90g celery, chopped

  5. 1 tablespoon salt

  6. 1 pinch ground white pepper

  7. 500ml milk

  8. 45g cornflour

  9. 4 tablespoons water

  10. 275g fresh broccoli florets, cooked

  11. 160g processed cheese, such as Kraft singles, unwrapped and chopped

  12. 170g Cheddar cheese, grated

Instructions Jump to Ingredients ↑

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

  2. Add milk and bring to the boil.

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


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