Saturday, July 19, 2008

Broccoli Cheese Soup

1 cup chopped onion
1 tbsp butter
6 cups water
1 bag frozen CHOPPED broccoli (not the florets)
6 chicken bouillon cubes
4 cups medium egg noodles
1 lb. (16 oz) Velveeta cheese slices
6 cups milk
In a deep pot, saute the onion in the butter until the onions are tender. Add the water and bring to a boil. Add frozen broccoli and cook until tender. Add bouillon cubes and egg noodles. Cook until noodles are done. Place Velveeta slices on the top of the soup, and let the cheese melt down into the pot, Don't let it burn. When cheese has melted, transfer soup to a large crockpot and add the milk. Stir well to combine. Leave crockpot settings on low until soup is heated through.