If your kitchen is anything like mine, it's seeing more than its fair share of action. While I enjoy cooking and frequently do so, the Corona/stay at home order has me running out of recipes along with enthusiasm. Our town does not have a ton of restaurants, so most days I cook 2 sometimes 3 meals a day. When experiencing cooking "burnout", I turn to easier recipes with fewer ingredients and shorter prep time. This broccoli cheese soup has only 6 ingredients and can be made in less than 30 minutes. It doesn't seem normal to be sharing a soup recipe in April, but there is a frost warning in Texas next week, so clearly there is more cold weather to come!! By the way, it's 81 degrees here today.
This recipe is from Seasoned by Grace, which is a cookbook put out by The First United Methodist Church of Hot Springs National Park, Arkansas. The cookbook was published in 2000, and this is Rebekah Ballard's recipe.
1 onion, chopped
1/2 cup margarine (or butter)
1 pint half-and-half
1 10-ounce can cream of chicken soup
8 ounces Velveeta cheese cubed
1 10-ounce package chopped broccoli cooked and drained
Saute onion in margarine or butter.
Combine half and half and soup; add to onions.
Add cheese and stir until melted.
Add broccoli and serve. Serves 4-6.
This soup is hearty and pairs nicely with half of a turkey or ham sandwich. I usually double the recipe so that we can have leftovers the following day.
What are your "go to" recipes when you are experiencing burnout??
Next week I will share how I made this one piece slipcover!!