This soup is very delicious on a cold wintery evening with your favorite crackers. My husband and I have enjoyed this receipt or similar for over 50 years.
20 ounces frozen chopped broccoli
2 cans cream of mushroom soup (undiluted)
1 medium to large onion, chopped
2 carrots, shredded
4 cups milk
4 Tablespoons butter
½ teaspoon tarragon
Dash of black pepper or to taste
Cook broccoli according to package directions and drain well. Sauté onion and carrots in butter in large saucepan until tender. Add all ingredients together in soup pot. Cook over low heat until thoroughly heated, stirring often to keep from sticking. Serve with crackers and a grilled chicken breast as side order. “Enjoy!”
