Tuesday, October 14, 2008

Cheese and Broccoli Soup

A friend and former colleague of mine got this recipe from her mother-in-law. It includes tiny noodles, which makes it a little un-traditional, but it's delicious! It makes a lot, so you will have plenty of leftovers. Also, if you want it less chunky, pulse some of the broccoli in the food processor ahead of time.

Lightly brown:
2 T. oil
3/4 c. chopped onions
1/2 c. chopped carrots

6 c. water
5 chicken bouillon cubes

Bring to a boil

2 pkg. chopped broccoli (cooked)
4 c. thin noodles
1 t. salt
1/2 t. garlic powder

Cook 3 min.

6 c. milk
1 lb. Velveeta cheese (or Mexican Velveeta)

Heat until melted. Do not boil.

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