Carol McGahee’s Cream of Broccoli Soup

Carol McGahee’s Cream of Broccoli Soup

2 10-oz packages of frozen chopped broccoli

1 pound Velveeta cheese, cut into 1 inch cubes

2 cans cream of mushroom soup

1 quart half and half milk

Boil the broccoli in a large pot of water; about 10 minutes or until tender.  In another large pan, pur ½ and ½ in and then slowly add cheese. Keep heat low.  Add the mushroom soup.  Drain broccoli and add to the ½ and ½ pan.  Stir constantly until cheese melts.

Nancy Steadman and Carol McGahee