Ingredients

• 2 bunches broccoli, cut and stemmed
• 4 cups chicken broth or 4 cups water and 4 chicken bouillon cubes
• 1/2 cup onion
• 1 teaspoon salt
• Dash of pepper

Instructions

Bring to a boil. Cook until tender, not mushy; about 10 minutes. Melt 1 cup butter. Add 1 cup flour. Cook until thick, add 4 cups milk, thicken. Add to broccoli mix, cook until thick. Add 4 ounces Cheese Whiz.

Ingredients

• 3 cups diced peeled potatoes
• 2 1/2 cups broccoli florets
• 1 cup chopped onion
• 1 cup grated carrots
• 2 celery ribs, diced
• 4 teaspoons chicken bouillon granules
• 3 cups water
• 3/4 cup butter, cubed
• 3/4 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup fully cooked ham, cubed
• 1 cup shredded cheddar cheese

Instructions

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.

In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mix with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

**Note: On the "sounds good" list but untried.

Ingredients

• 1 medium onion, chopped
• 1 can (4 ounces) sliced mushrooms, drained
• 2 tablespoons butter
• 3 cups water
• 2 cups chicken broth
• 1 package (6 ounces) long grain and wild rice mix
• 2 cups diced cooked turkey
• 1 cup heavy whipping cream
• Minced fresh parsley

Instructions

In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

**Note: On the "sounds good" list but untried.

Ingredients

• 1 1/2 pounds bulk italian sausage
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 cups sliced fresh mushrooms
• 3 garlic cloves, minced
• 1 carton (32 ounces) chicken broth
• 2 cans (14.5 ounces each) Italian stewed tomatoes
• 1 can (15 ounces) tomato sauce
• 6 lasagna noodles, broken into 1 inch pieces
• 2 cups coarsely chopped fresh spinach
• 1 cup cubed or shredded part-skim mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• Thinly sliced fresh basil, optional

Instructions

In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5 or 6 quart slow cooker.

Add onion and carrots to the same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours.

Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan chhese and, if desired, basil.

**Note: On the "sounds good" list but untried.

Ingredients

• 1 can (46 ounces) V8 juice
• 2 packages (16 ounces each) frozen mixed vegetables
• 1 pound ground beef, cooked and drained
• 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
• 2 teaspoons dried minced onion
• Salt and pepper to taste

Instructions

In a 5 quart slow cooker, combine the first 5 ingredients. Cover and cook on high for 4-5 hours or until heated through. Season with salt and pepper.

Prep Time: 10 minutes
Cook Time: 4 hours
Yield: 12 servings (3 quarts)

**Note: On the "sounds good" list but untried.

Ingredients

• 1 pound whole mushrooms, halved
• 1/2 cup uncooked wild rice
• 1 stalk celery, chopped
• 2 carrots, chopped
• 1 (1.8 ounce) envelope onion mushroom soup mix
• 1 tablespoon sugar
• 1 cup water
• 1 (32 ounce) box beef broth
• 1 cup frozen sweet peas, thawed

Instructions

Layer the ingredients into the crock pot starting with the mushrooms. Add the rice, then the celery and carrots. Sprinkle in the dry soup mix and the sugar. Pour the water over the top of the ingredients and do not stir. Pour the can of beeth broth over the top of all the ingredients and do not stir.

Cover and cook on the low temperature setting for 7 hours. Uncover and stir in thawed peas. Recover and continue cooking on low for 15 minutes or until peas are tener.

Serving size 6. This soup can be placed in airtight containers and frozen for up to 6 months and still remain fresh.

**Note: On the "sounds good" list but untried.

Ingredients

• 2-3 chicken breasts, boiled and shredded - retain juice
• 1 can cream of chicken soup
• 1 can chicken broth OR 1 1/2 cups broth from boiling chicken breasts
• 1 can black beans
• 1 can Ranch style beans
• 1 can tomatoes with green chilis
• 1 small can green chilis

Instructions

Boil chicken breasts. Cool and then shred the chicken. Retain broth. In a large pan add cream of chicken soup and can of chicken broth. Heat and stir until smooth.

Add black beans, ranch beans, tomatoes and chilis. Heat on medium heat until hot, about 10-15 minutes, stirring occasionally.

Add sour cream garnish, if desired. Goes great with quesadillas.

Ingredients

• 1/2 pound hamburger
• 16 ounces frozen mixed vegetables, cook as directed
• 1 can Campbell's Itallian Tomato Soup
• 1 can Tomato Rice Soup

Instructions

Cook and drain hamburger. Cook frozen vegetables as directed. Add hamburger, Italian Tomato soup and Tomato Rice soup. Cook 20 minutes and serve.

Ingredients

• 2 cups chicken broth, canned
• 1 1/2 pounds fresh broccoli
• 1 large onion
• 1/2 cup flour
• 1/2 teaspoon dry mustard
• pepper - to taste
• 1/2 cup butter
• 2 cups milk
• 1 1/2 cups grated cheddar cheese

Instructions

Cook broccoli and onions in broth until tender. Make sauce by melting butter, add flour and seasonings. Slowly stir in milk and stir until mixture thickens. Add cheese. Add this to broth base. Serve piping hot!

**Note: This recipe can be made with mushrooms or cauliflower.

Ingredients

• 1/2 cup unsalted butter
• 2 large, sweet onions, chopped
• 1 cup white wine (I used Rodney Strong Sauvignon Blanc)
• 2 large carrots, peeled and grated
• 2 teaspoons garlic powder
• 1 teaspoon thyme
• 3 (12 ounce) bags of FRESH broccoli florets
• 2 (32 ounce) boxes chicken broth
• 3 tablespoons flour
• 3 tablespoons butter
• 2 cups whole milk
• 1 pound Velveeta Cheese, cube
• 2 cups cheddar-jack shredded cheese

Instructions

Melt 1/2 cup butter in a large stock pot. Saute the onions and carrots for 5 minutes over medium to med-hi heat. Add wine and saute a few more minutes until onions are soft. Add broccoli florets, garlic powder, and thyme. Cover with chicken broth. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Set aside.

In another large pot, melt 3 tablespoons butter over medium heat. Add flour and stir until flour is lightly golden, about 2 minutes. Gradually whisk in 2 cups of milk. Stir until smooth. Add the cheese and stir until the cheese is melted.

Puree the broccoli mixture in a blender until smooth. If you like to have chunks, then don't puree the whole thing. Stir into cheese sauce. Heat over low heat until ready to serve. Tastes even better the next day.

Recipe Rating Legend

- Favorite!
- Good Stuff
- Made the cut
- Untried but looks interesting