Broccoli Crawfish Cheese Soup Recipes

BROCCOLI CRAWFISH CHEESE SOUP

Broccoli Crawfish Cheese Soup image

This is a wonderful rich soup. I like to use crawfish, but shrimp will work equally as well.

Provided by DONTOM

Yield 12

Number Of Ingredients 14

Ingredients

6 cups chicken broth
4 cups fresh chopped broccoli
¼ cup chopped onion
¼ cup margarine
1 tablespoon minced garlic
1 pound crawfish
1 teaspoon hot pepper sauce
Creole seasoning to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 cups milk
4 tablespoons cornstarch
½ cup water
8 ounces shredded Cheddar cheese

Steps:

In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 11.2 g, Cholesterol 68.4 mg, Fat 14.6 g, Fiber 1 g, Protein 16 g, SaturatedFat 6.1 g, Sodium 962.4 mg, Sugar 3.5 g

BROCCOLI CRAWFISH CHEESE SOUP

Broccoli Crawfish Cheese Soup image

Make and share this Broccoli Crawfish Cheese Soup recipe from Food.com.

Provided by Lavender Lynn

Categories Crawfish

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

6 cups chicken broth
4 cups broccoli, fresh chopped
1/4 cup onion, chopped
1/4 cup margarine
1 tablespoon garlic, minced
1 lb crawfish
1 teaspoon hot pepper sauce
creole seasoning
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of celery soup
2 cups milk
4 tablespoons cornstarch
1/2 cup water
8 ounces cheddar cheese, shredded

Steps:

In a large pot over high heat, combine the chicken broth and the broccoli. Cook about 3 to 5 minutes, or until tender. Set aside. In a large skillet, saut E the onions in the butter or margarine for about 5 minutes or until lightly browned. Add the garlic, crawfish or shrimp, hot pepper sauce and Creole seasoning. Saute another 5 minutes and add to the broccoli and broth.
In a separate bowl, mix together the cream of chicken soup, the cream of celery soup, and the milk. Mix the cornstarch and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and broth. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.

Nutrition Facts : Calories 252.6, Fat 15.4, SaturatedFat 6.7, Cholesterol 82.2, Sodium 922.3, Carbohydrate 11.2, Fiber 1, Sugar 1.6, Protein 17.1

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