Broccoli Cheese Soup

Submitted by Vicky Zanger

Broccoli Cheese Soup


  • 1 med. head of broccoli crowns coarsely chopped
  • 1 can mushrooms
  • 2 stalks celery finely chopped
  • 2 Tbsp. margarine or butter
  • 1 can cream of mushroom soup
  • 1 can cream of cheddar cheese soup
  • 3 cups milk
  • 1/4 tsp. salt
  • 1 (8 oz.) container sour cream


  • Rinse broccoli and drain. Drain mushrooms. Add broccoli, mushrooms and celery in 6 quart Dutch oven with butter and saute until tender. Add cream of mushroom and cream of cheddar soups, milk and salt to Dutch oven. Mix together and heat well. When serving, add 1 dollop of sour cream to each bowl of soup.