Broccoli noodle soup
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .