Cream of Broccoli Soup

• 10 ounces cream of celery soup
• 10 ounces cream of chicken soup
• 0.5 (10 ounce) soup can mayonnaise (not Miracle Whip)
• 8 ounces undrained mushrooms
• 14 12 ounces clear chicken broth
• 10 ounces unthawed chopped frozen broccoli
• 2 tablespoons instant minced onion
• boiled ham, cut up fine

1. In top of large double boiler, over simmering water, combine the two cream soups with mayonnaise, stirring until very smooth.
2. Put all of remaining ingredients into 10 or 12 inch skillet and simmer until broccoli is quite tender (about 10 minutes).
3. Do not cover this while it is cooking, and stir the broccoli mixture occasionally.
4. When piping hot, serve to 6.
5. Leftovers can be refrigerated, covered tightly, to be rewarmed within 3 days.
6. Do not freeze leftovers because of the mayonnaise in it!

cream of celery soup, cream of chicken soup, mayonnaise, mushrooms, chicken broth, frozen broccoli, onion, ham

Taken from www.food.com/recipe/cream-of-broccoli-soup-238725 (may not work)