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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Kayla Craddock
  • 1 onion
  • 2 (10-oz.) packages frozen chopped broccoli
  • 4 cups low-sodium chicken broth
  • 1 (8 oz.) evaporated skim milk
  • 1 cup dried potato flakes
  • Salt and pepper, to taste
  • 1â�„4 cup grated low fat cheddar cheese
Chop onion into small pieces. Combine frozen broccoli, onion and broth in large sauce pan. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add milk to soup. Slowly stir in potato flakes. Cook, stirring constantly, until bubbly and thickened. Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
Sprinkle about 1 tablespoon grated cheese over each serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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