BROCCOLI SOUP

Ingredients

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3 cups canned chicken broth
1/2 cup milk
1/2 teaspoon red pepper
1 bunch fresh broccoli, chopped
1 pound pasteurized process cheese, cubed

Preparation

Combine soups and chicken broth in a Dutch oven, blending until smooth. Stir in milk, red pepper and broccoli. Bring to a boil over medium heat. Cover, reduce heat, and simmer 8-10 minutes, or until broccoli is tender. Stir in cheese and heat, stirring, until cheese is melted. Makes 4 servings.