Broccoli Mushroom Soup

1 (10 oz.) frozen chopped broccoli, unthawed
1 tablespoon minced onion
1 cup chicken broth
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
1 cup Evaporated Milk
Salt and pepper, to taste

Combine broccoli, onion and chicken broth in medium saucepan. Heat until just
beginning to boil. Cover and simmer for 15 minutes or until vegetables are
tender. Cool to lukewarm, about 30 minutes. Stir in mushroom soup and sour
cream.

Place half of mixture in blender or food processor. Blend until smooth. Repeat
with other half. Pour into saucepan. Add evaporated milk, salt and pepper. Cook
until thoroughly heated but do not boil.