Channeling My Bree Van De Kamp

It's been about a year now since the ladies of Wisteria Lane said good-bye to us forever. And for those of you out there, who like me, were die-hard Desperate Housewives fans, you probably still miss them! They were great friends, and made us laugh every Sunday night, allowing us to pretend we were having coffee and playing poker right alongside them. For those of you who didn't watch, take it from me, it was a great time!

When I was looking for a new soup to "throw in" my Crock Pot, I had to giggle when I came across this, simply because of the image that popped into my mind just from the title. The minute I read the words "tea room", for whatever reason, Bree Van de Kamp popped into my head. Now, if you weren't a fan, let me give you just a few details about Bree. She was the "perfect housewife" on the lane,  (Not really, but the perception was magnificent.) always cooking the perfect meals, cleaning the spotless house and being the ultimate hostess. And it seemed like every time Bree had a guest, even an unexpected one, serving tea was something she always did. So when this soup was labeled as a "tea room" dish, her face was what I saw. 

I know warmer weather is here, but there are still going to be some chilly days before summer is in full swing, or maybe you live in an area where chilly is the norm. But to honest, even during the warm months, sometimes I just need a good bowl of soup to warm my soul. 

I know there are women in this world just like Bree....and my hat is off to them! But if I can make a recipe that is easy and yet tasty, and because the title includes the word "tea" and feel a little closer...I will take it!

Crock Pot Broccoli Cheese Soup

  2 (10 3/4 oz.) cans cream of mushroom soup

2 (10 3/4 oz.) cans cream of chicken soup

16 oz. frozen broccoli cuts

1/2 c. margarine

4 c. milk

16 oz. Velveeta cheese, cubed

1 tsp. onion powder

Salt and Pepper to taste

Garlic Toast Croutons, optional. 

In a large skillet melt margarine over medium heat. Add frozen broccoli and saute for about 2 minutes. Season with onion powder, salt and pepper. Continue cooking for 5-7 minutes,until slightly tender. Add to Crock Pot. Stir in soups, milk and cheese. Stir to combine. Cook on LOW 3-4 hours, stirring occasionally. 

*NOTE* To make the garlic toast croutons, simply cook frozen garlic toast in a skillet for about 3 minutes on each side, remove crust and cube. 

 

Adapted from Gooseberry Patch