Broccoli Mushroom Soup
1 (10 oz.) frozen chopped broccoli, unthawed
1 tablespoon minced onion
1 cup chicken broth
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
1 cup Evaporated Milk
Salt and pepper, to taste
Combine broccoli, onion and chicken broth in medium saucepan. Heat until just beginning to boil. Cover and simmer for 15 minutes or until vegetables are tender. Cool to lukewarm, about 30 minutes. Stir in mushroom soup and sour cream.
Place half of mixture in blender or food processor. Blend until smooth. Repeat with other half. Pour into saucepan. Add evaporated milk, salt and pepper. Cook until thoroughly heated but do not boil.