Broccoli Soup

Broccoli Soup submitted by Janice Vicknair 1 20oz. bag of frozen chopped broccoli, cooked and drained. 1 medium onion (chopped) 1 stick of butter or margarine 1 roll of jalapeno pepper cheese 2 can of cream of mushroom soup 20 oz of fresh milk ( 2 soup cans full) salt & pepper to taste Sauté onions in butter for about 10 minutes, add remaining ingredients saving cheese for last. Simmer for about 20 minutes or until cheese is melted. This recipe has been enjoyed by my family for several years. I don’t remember where it originated.

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