broccoli noodle soup
- Categories
- Soup
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Salad oil |
| ¾ cup | Chopped onion |
| 6 cups | Water |
| 6 | Chicken bouillon cubes |
| 8 ounces | Medium egg noodles |
| 1 teaspoon | Salt |
| 2 packs | (10-oz) frozen chopped broccoli |
| ⅛ teaspoon | Garlic powder |
| 6 cups | Milk |
| 1 pounds | Velveeta cheese |
| Pepper to taste |
Heat oil in a large Dutch oven. Saut‚ onion over medium heat in oil for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Gradually add noodles and salt, making certain bouillon mixture continues to boil. Cook, uncovered, for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 4 minutes more. Lower heat and add milk, cheese, and pepper. Continue cooking until cheese melts. Yield: 8 to 10 servings.
MRS. LUCY W. GARDNER
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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