Broccoli Soup and Chicken-Chutney Patty Melts

Broccoli Soup

24oz pkg frozen broccoli florets
32 oz carton chicken stock
1 tbsp dried minced onion
Water
Salt and Pepper to taste
2 tbsp white wine
Dash nutmeg
1/2 cup half and half
1 can Creamy Chicken Mushroom Soup
8 oz Velveeta, cut into cubes

Combine the broccoli, stock, onion and enough water to cover the broccoli in a large pot. Bring to a boil. Add salt and pepper to taste and the wine and reduce heat to a simmer. Cook until the broccoli is very tender. At this point you can either pour the soup into a blender and blend until the broccoli is pureed, or if you'd rather have little chunks of broccoli, use a potato masher to crush it into smaller pieces. It's good either way. Add the nutmeg, half and half, and chicken-mushroom soup and cook until the soup is well mixed. Add the Velveeta, stirring and cook until the cheese is melted. I like to garnish this soup with a little shredded swiss cheese and a few croutons.

Chicken-Chutney Patty Melts

4 frozen fully cooked breaded chicken breast patties
1/3 cup pineapple preserves
3 tbsp dried cranberries
2 tsp vinegar
4 tsp butter
2 English Muffins, split and lightly toasted
4 sliced Muenster cheese

Bake the chicken patties as directed on the package. Meanwhile, in a small bowl, combine preserves, cranberries and vinegar; mix well. Spread 1 teaspoon butter and 1 tablespoon pineapple mixture on each English Muffin half. Top each with a hot chicken patty and 1 slice of cheese. Place on cookie sheet and bake 5 minutes or until cheese is melted. Top each with 1 tablespoon of remaining pineapple mixture. Makes 4 open-faced sandwiches.


We love this soup, but neither of us liked the sandwiches at all.