Creamy Broccoli Soup

This is a family favorite. Even my picky kids love it. You can chop the broccoli or use an immersion blender for smaller chunks of broccoli, or just leave them big and juicy. I got it from a Taste of Home magazine when I was but a newlywed. Ah, the days of yore.

Creamy Broccoli Soup

2 cups water

4 tsp. chicken bouillon granules

2 pkgs (10 oz. each) frozen broccoli (sometimes I use 1 16 oz. bag instead)

2 Tbs. finely chopped onion (I use frozen)

2 cans cream of chicken soup

2 cups evaporated milk

2 cups sour cream (low-fat works fine)
1 tsp. dried parsley flakes

1/4 tsp. pepper

In a large saucepan, combine the water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. Serves 6.