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Wednesday, April 16, 2008

Broccoli Soup

2 large onions; chopped
1/4 cup butter (or margarine).

2 can chicken broth (14-1/2 ounce each)
2 packet frozen chopped broccoli; cooked, drained (10 ounce each)
12 ounce evaporated milk
Salt; to taste


In a large skillet, sauté onions in butter or margarine. Add broth and broccoli; cook, stirring, until heated through and smooth. Add milk and cook until just scalded. Serve hot.

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