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CATEGORY CUISINE TAG YIELD
Meats, Dairy Soups 1 Servings

INGREDIENTS

2 c Chicken stock or broth
3 T Butter
4 c Cubed potatoes
2 c Milk
2 c Sour cream
2 Onions, chopped
1 Fresh broccoli or 32 oz.
pkg. frozen broccoli
pieces
1/2 c Grated Parmesan cheese
2 T Worcestershire sauce
2 Cloves garlic, minced
Salt & pepper to taste

INSTRUCTIONS

Chop fresh broccoli and cook until tender. Drain. Put broccoli in food
processor. Mix soup stock with milk. Add 1 cup of soup stock/milk
mixture to broccoli. Process until broccoli is in tiny pieces. Boil
cubed potatoes and chopped onions in water for 10 minutes. Drain;
return potatoes and onions to soup pot and add rest of soup  stock/milk
mixture, minced garlic, salt, pepper, butter and minced  broccoli with
soup  stock. Bring to a boil and immediately reduce to a simmer. Simmer
10  minutes or longer if you prefer vegetables well done. Add Parmesan
cheese, sour cream and Worcestershire sauce. Stir until all is mixed
in. Do not allow soup to boil after adding sour cream it will cause
separation of the sour cream. You can add a sprinkling of shredded
chedder cheese for garnish. 8-10 servings Posted to MC-Recipe Digest
V1 #635 by "Maria M. Schaefer" <mariam@startext.net> on Jun 04, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3510
Calories From Fat: 1326
Total Fat: 151.2g
Cholesterol: 413.8mg
Sodium: 1858.4mg
Potassium: 9676.4mg
Carbohydrates: 468.9g
Fiber: 43.7g
Sugar: 116.3g
Protein: 84.6g


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