This is a delicious, creamy vegetable soup to put together.


Cream of Broccoli and Mushroom Soup

2 (10-3/4 ounce) cans condensed cream of broccoli soup
2 (10-3/4 ounce) cans condensed cream of mushroom soup
2-1/2 cups milk
1 (16 ounce) bag frozen chopped broccoli
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
black pepper, season according to taste
2 (4 ounce) cans mushroom stems and pieces, drained


In a large stock-pot, add the cans of soup.

Gradually stir in the milk.

Add the frozen broccoli and remaining ingredients, and stir.

Cook soup over low heat until it's heated through; stirring often.

Ladle soup into bowls and serve.

Yields: 7 servings.