Broccoli Cream Soup

• 2 (10 ounce) packages frozen chopped broccoli
• 2 cups milk
• 2 (10 ounce) cans cream of mushroom soup
• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons salt
• 12 teaspoon pepper
• 12 teaspoon tarragon
• 6 tablespoons all-purpose flour
• 12 tablespoons water

1. Cook broccoli in boiling salted water until tender.
2. Drain.
3. Add next 6 ingredients.
4. Heat& stir until mixed.
5. Continue to heat, stirring occasionally until hot.
6. Taste for salt& pepper if needed.
7. Whisk flour into water in a small bowl until smooth.
8. Stir into boiling soup until it returns to boil and thickens.
9. Freeze in gallon sized freezer bags.
10. Thaw and reheat in crockpot.

broccoli, milk, cream of mushroom soup, butter, salt, pepper, tarragon, allpurpose, water

Taken from www.food.com/recipe/broccoli-cream-soup-12506 (may not work)