So I decided to buy each of the four cookbooks and really dig into them. What better way to learn a group of ladies than to cook their recipes, right?? Plus, I'm trying to cook more at home since it's healthier for the wallet and the waistline!
Tonight, I decided to try the Creamy Broccoli Soup from the book, Apron Strings. Below is the recipe and the end result!
Ingredients:
4 cubes chicken bouillon
4 cups water
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrot
2 (10 oz) packages frozen chopped broccoli
2 1/2 cups chopped peeled potatoes
2 (10 oz) cans cream of chicken soup
1 pound Velveeta cheese, cubed
2 tablespoons Worcestershire sauce
This is all of the ingredients, minus the cream of chicken soup, forgot to get a picture of that!
Combine the chicken bouillon, water, celery, onion and carrot in a large heavy saucepan. Cook for 20 minutes.
Add the broccoli and potatoes. Cook until the vegetables are tender.
Stir in the cream of chicken soup and cubed Velveeta cheese. Cook until the cheese melts, stirring to mix well.
Add the Worcestershire sauce and serve immediately!
I think this recipe would be delicious on a hot day or a cold day and we had ours with grilled cheese sandwiches! It also makes a ton, so you can have leftovers and also prep your veggies before hand to cut down on time. I did most of my cutting while chatting it up with my good friend Katie, so I didn't even really notice the time passing! :) Hope you enjoy this recipe and make it soon!
If you would like to order a Junior League of Little Rock cookbook, you can go to http://www.jllr.org/ and go to the cookbook link! (Shameless plug for a wonderful group of women!)