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Ingredients:
1 can cream of potato soup
1 can cream of celery soup
1 1/4 cup milk
1 teaspoon dry mustard
1 (10oz) package frozen chopped broccoli, cooked for half the time on the package
Preparation:
Heat the soups in a 2 quart saucepan.
Add milk; stirring until smooth.
Add all the other ingredients.
Cook over low heat for 40 minutes, stirring occasionally.
Note: My sister, Nan, adds 1/4 pound Velveeta cheese and 1/4-1/2 cups more milk. Also, she adds a couple shakes of salt. It sticks to the pan easy, so stir often.
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