Swiss Broccoli Soup

Great American Brand Name Recipes Cookbook, p. 22

2 tablespoons minced onion

1 tablespoon butter

1 jar (12 ounces) chicken gravy

1 ¼ cups milk

1 package (10 ounces) frozen chopped broccoli, cooked, drained

1 cup shredded Swiss cheese

Dash salt and pepper

In 2-quart saucepan, saute onion in butter until tender. Stir in gravy, milk, and broccoli; heat slowly, stirring occasionally. 

I have a feeling that I was supposed to use smaller bits of broccoli than this.

Add cheese, salt and pepper; heat until cheese is melted, stirring frequently.

Just enough cheese to be fun, but not enough to feel guilty about.

Soup's up!

My Rating: 3/5 "Swiss is one of my favorite things, so I was really looking forward to this version of broccoli-cheese soup. What I discovered, unfortunately, is that one of the things that makes this genre of soup so tasty is the sharpness of the cheese. With the mild flavor of the Swiss everything was less peppy. I'm not saying it was bad - we enjoyed it. But it just didn't have quite the zing! we were used to."