Broccoli Soup - cooking recipe

Ingredients

2 Tbsp. oleo, melted
1 medium chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. medium egg noodles
1 lb. Velveeta cheese
1 tsp. garlic powder
pepper to taste
2 boxes frozen, chopped broccoli
6 c. milk

Preparation

Saute onion in oleo until soft.
Add water and bouillon cubes and dissolve.
Add egg noodles and cook 3 minutes.
Stir in broccoli, garlic and pepper.
Cook broccoli until it thaws.
Add 6 cups milk and cheese cut in cubes.
Stir until cheese melts, then cook for 30 minutes on low heat.
Do not boil.
Serve with a salad and hot French bread.
Makes a large pot of rich and delicious soup.