Since my husband does not care broccoli and I do, I try to make this one when he is not home for dinner.  I like that this recipe does not use cream because I never have it in the house. Warning, this smells yummy in the house all day long!

 Cream of Broccoli Soup

From Fix-It and Forget-It Cookbook: Feasting with your slow cooker

Page 70 Barb Yoder Angola, IN

Here it is, doesn't it look yummy?

Directions:

1. Sauté onion in oil in skillet until soft.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 3-4 hours.

Makes 6-8 servings

My notes:

1. Onions: I'm a big proponent of putting everything in the crock-pot and stirring it once in a while, so, I don't sauté the onions. I start the recipe with the onion, oil & celery (see below) in the crock-pot for about ½ an hour and then add the remaining ingredients.
2. Broccoli: I've used fresh broccoli. I cut up 3-4 stalks, including the stalks.
3. Soups: I never have celery or mushroom soup in the house, so, I substitute with fresh celery/canned mushrooms and bullion. I put in 3 vegetable bouillon cubes, 3 cups of water, 3-4 stalks of celery (chopped) and a small can of mushrooms. Some could argue that it's not as creamy, but when the milk is added, there goes the cream anyway. Perhaps I should add some sort of thickening--gravy mix anyone?
4. I've since made up my own recipe using fresh broccoli, cream and thickening. Perhaps I'll post it in the future.