Cream of Broccoli Soup

Name: Cream of Broccoli Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 3 (14 1/2 ounce) cans chicken broth or 3 (14 1/2 ounce) cans vegetable broth; 9 cups broccoli florets (about 1 1/2 pounds); 1 small onion, coarsely chopped; 2 garlic cloves, finely chopped; 1 1/2 cups dry carnation instant nonfat dry milk powder; 1/2 cup water; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

Submitted by Charlotte J

"From Carnation"

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Ready In:: 35mins
Ingredients:: 9
Serves:: 6

ingredients

3 (14 1/2 ounce) cans chicken broth or (14 1/2 ounce) cans vegetable broth
9 cups broccoli florets (about 1 1/2 pounds)
1 small onion, coarsely chopped
2 garlic cloves, finely chopped
1 ¹⁄₂ cups dry carnation instant nonfat dry milk powder
¹⁄₂ cup water
¹⁄₄ cup all-purpose flour
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground black pepper

directions

Boil broth in large saucepan.
Add broccoli, onion and garlic.
Bring to a boil; reduce heat to low.
Cover; cook for 5 to 7 minutes or until broccoli is tender.
Remove from heat; cool slightly.
Transfer half of vegetable-broth mixture to blender or food processor in batches; cover.
Blend until desired consistency.
Return to remaining mixture in saucepan.
Combine dry milk, water and flour in medium bowl; mix well.
Stir into soup; add salt and pepper.
For Freeze Ahead:.
Prepare as above.
Cool soup completely.
Place in airtight container; freeze for up to 2 months.
Thaw overnight in refrigerator.
Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.