| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A microwave recipe.

Potato, Broccoli and Mushroom Soup

1 (10-ounce) package frozen broccoli
1 1/2 pounds potatoes, peeled and diced
1/2 cup chopped onion
1/2 cup water
1 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/2 teaspoon thyme
1/8 teaspoon garlic powder
4 ounces mushrooms, sliced
1 1/2 cups milk
1 (12-ounce) can evaporated milk

1. In a microwave-safe dish, add broccoli and cook on HIGH for 5 minutes; drain. Set aside.
2. In a large dish, add peeled and diced potatoes, chopped onion, water, chicken bouillon, pepper, thyme, and garlic powder. Slightly mix. Cover and cook on HIGH for 10 minutes, stirring once midway thorough. Remove; add sliced mushrooms and broccoli, stir until mixed. Cover and return to microwave, continue cooking on HIGH for 3 minutes. Remove; stir in milk, evaporated milk, continue cooking on MEDIUM for 5 minutes or until hot.

Makes 4 servings.