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Broccoli Cheese Soup

In a dutch oven, cook until tender:
1 ½ heads of fresh broccoli (chopped)
or 1 large bag of frozen broccoli florets
in 1 ½ cups of water

1 stick of butter
2 cans of cream of mushroom soup
3 cups of milk
4 Tblsp.of flour
1 lb. Velveeta Cheese, cut into cubes
pepper to taste

Heat thru, until thick and smooth, and serve.

-Before adding to soup, mix the flour in one cup of milk and blend until smooth.
-For those of you with children who don’t like Cream of Mushroom soup, you won’t even know it’s there!
-Don’t have 2 cans of the same soup? Use 1 can of Cream of Celery or Cream of Chicken.

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