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Broccoli Soup

Broccoli Soup


1 can cream of potato soup
1 can cream of celery soup
1 1/4 cup milk
1 teaspoon dry mustard
1 (10oz) package frozen chopped broccoli, cooked for half the time on the package


Heat the soups in a 2 quart saucepan.

Add milk; stirring until smooth.

Add all the other ingredients.

Cook over low heat for 40 minutes, stirring occasionally.

Note: My sister, Nan, adds 1/4 pound Velveeta cheese and 1/4-1/2 cups more milk.  Also, she adds a couple shakes of salt.  It sticks to the pan easy, so stir often.

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