Betty's Cream of Broccoli Soup

Cook 10-oz. frozen chopped broccoli according to package directions; drain well.

Add a 10 ¾-oz. can of cream of mushroom soup, 1 1/3 cups milk, 1 ½ tablespoons melted butter, ¼ teaspoon dried tarragon, and a dash of pepper.

Stir thoroughly.

If you like the soup chunky, heat this over low heat to almost boiling, and it is ready to serve.

For a fancier look, pour the mixture into a blender and puree.

Then, heat to almost boiling. Do not boil.

Remove from heat and ladle into serving bowls.

Sprinkle a small amount of nutmeg on top of each serving.

Dietary

Allergens