Creamy Oyster Broccoli Stew
Creamy Oyster Broccoli Stew is an moderately easy soup you can prepare in about 1 hour 32 minutes. Made with c. milk, (11 oz.) cans condensed cheddar cheese soup, (10 oz.) pkg. frozen chopped broccoli, c. frozen loose pack hash brown potatoes and small onion, chopped, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
In a 3-quart saucepan; combine milk and soup.
Stir in broccoli, potatoes and onion.
Cook, stirring occasionally, over medium heat until bubbly, breaking up broccoli with fork until thawed.
Simmer, covered, for 10 minutes.
Remove from heat; cool. Cover and chill.
At serving time, in 3-quart saucepan, reheat soup.
In saucepan, place the fresh undrained oysters; cook over medium heat until edges curl.
Add to broccoli mixture; heat through.
If using canned oysters, just add undrained oysters directly to soup; heat through.
Makes 4 to 6 servings.
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