Broccoli-Cheese Soup Recipe

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Easy and well loved by many.

Yield: 16 to 20 servings

• 1/4 cup (1/2 stick) margarine
• 1 onion, chopped
• 5 cups water
• 5 chicken bouillon cubes
• 2 packages (10 ounces each) frozen chopped broccoli
• 1 package (8 ounces) medium egg noodles
• 5 cups milk
• 32 ounces Velveeta cheese, cubed
• pepper to taste

In a large kettle, melt the margarine over medium heat. Add the onion and saute until tender, about 4 minutes. Add the water and bouillon cubes; stir to dissolve. Bring to a boil. Add the frozen broccoli and simmer for 5 minutes. Add the noodles and simmer for 5 minutes. Add the milk and Velveeta and simmer until the cheese is melted. Season to taste with pepper.