Time 30m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic. Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir. Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces). Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it’s a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.
Time 1h5m Yield 8 servings (1-1/2 quarts). Number Of Ingredients 11 Steps:
Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.
Time 25m Yield 6 Number Of Ingredients 9 Steps:
In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring frequently, until heated through.
Time 55m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large saucepan, combine the water, mushrooms, broccoli and onion. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender., Meanwhile, in a large bowl, combine the soup, Swiss cheese, mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar cheese. Drain vegetables; stir into soup mixture. , Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with potato chips and remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.
Time 3h15m Yield 6 Number Of Ingredients 7 Steps:
Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes. Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker. Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker. Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.
Time 45m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees and spray casserole dish with cooking spray. Steam broccoli until crisp-tender, then place in prepared casserole dish when finished. While broccoli is steaming. Spray skillet with cooking spray. Over medium-high heat add onion and saute until translucent. Add garlic and saute for additional 30 seconds. Add the next 9 ingredients (through fat-free mayonnaise) and cook until warm and bubbly. Remove from heat and stir in egg beaters. Pour mixture over broccoli. Bake for 15 minutes, then add French-fried onions and bake an additional 10 minutes.
