BROCCOLI SOUP

      Title: BROCCOLI SOUP
  Categories: Vegetables
       Yield: 6 Servings
  
       2 lg Onions; chopped
     1/4 c  Butter (or marg.)
       2 cn Chicken broth (14-1/2 oz ea)
       2 pk Frozen chopped broccoli;
            - cooked, drained (10 oz ea)
      12 oz Evaporated milk
            Salt; to taste
  
   In a large skillet, saute onions in butter or margarine. Add broth and
   broccoli; cook, stirring, until heated through and smooth. Add milk
   and cook until just scalded (do not boil). Serve hot.
   
   SOURCE: Country Cooking published by Mississippi Farm Bureau Women,
   1987. Contributed by Eudean Welch Typed for you by Nancy Coleman

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