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Cook the broccoli with 1/2 teaspoon salt in the water in a saucepan until tender; drain. Saute the onion in the margarine in a large skillet. Add the soup, cheese, salt, m.s.g., pepper, Tabasco sauce and Worcestershire sauce. Cook over medium heat until the cheese melts, stirring occasionally. Add the broccoli. Cook for 1 minute longer, stirring occasionally. Stir in the mushrooms. Cook until heated through. Serve hot with crackers or chips. May add 3/4 cup slivered almonds. Yields 16 servings.
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Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Small tongs for appetizers, garnishing, plating, buffet service
Tender artichoke hearts — antipasto, dips, pasta, pizza