Stir-fry beef & broccoli. Sorry, no exact recipe. Steak sliced thin across the grain, fresh broccoli, garlic, onion, and we like mushrooms in it. The sauce is beef broth, about a cup, with a couple tablespoons of cornstarch dissolved in it and a generous squirt of both soy and wooster sauce. It goes in at the end.
You can do as ILH suggests, but add cut up or canned chicken, this way it is a hotdish and not a side dish. A bunch of chicken. Also, if you want, the last 15 minutes it cooks take the foil off and sprinkle cheddar cheese on top. I add as much water as I do rice (using minute rice too), equal amounts and it does not turn out soupy. You can add as much broccoli and/or chicken as you want.
As for broccoli soup, I've tried this and its really good. I've also added a can of mushroom soup to the recipe (simply because I like bits of mushroom and extra cheese). I also grind a stalk of celery and add to it. Many times, I don't have cheddar on hand so I use American cheese............ this is really a simple recipe and you can tweak to your own tastes.
Try this one, it is as close as I can find what I make , I don't add nutmeg, use leaks instead of onions and also use sharp cheddar. Switch frozen broccoli for fresh.
•3-tbsp unsalted butter, plus 2-tbspn cold unsalted butter, cut into pieces
•1-cup yellow onions , sliced
•1/4-tspn black pepper*
•Pinch of nutmeg
•1 teaspoon jarred minced garlic*
•1/4-cup dried crushed thyme*
•3-tbspn all-purpose flour
•3-cups of chicken broth
•2(10-oz)packages frozen chopped broccoli*
•1/2-cup heavy cream
•1 1/4-cups freshly shredded mild cheddar cheese
•Croutons, to garnish
1.Melt 3-tbspn butter in medium sized pot. Add the onions, salt, pepper and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme and cook stirring, until fragrant - about 1 minute. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender, a food processor or a contour top blender. Return to the pot and add the cram and bring to a bare simmer. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2-tbspn of cold butter, stirring to blend. Ladle into bowl and serve. Sprinkle with croutons , if desired.