Cream of Broccoli Soup II

20 min · Serves 4

From USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1 packfrozen chopped broccoli
• 1 packfrozen mixed vegetables
• 1 canreduced-sodium cream of mushroom soup
• 10¾ fl oz1% low fat milk
• ⅓ cupgrated low-fat cheddar cheese

How to cook it

1. Place the frozen chopped broccoli into a saucepan, add just enough tap water to cover the bottom, and set the pan over medium heat.
2. Cook the broccoli for 5 to 7 minutes until tender, then drain off the excess water completely.
3. Return the broccoli to the saucepan and add the frozen mixed vegetables, the reduced-sodium cream of mushroom soup, and the 1% low fat milk.
4. Stir the mixture over low heat for 8 to 10 minutes until steaming hot, gently bubbling, and the mixed vegetables are heated through and tender.
5. Add the grated low-fat cheddar cheese and stir constantly for 1 to 2 minutes until completely melted and smooth, then ladle into bowls and serve hot.

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