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